Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb
Author:
Affiliation:
1. I.U.Cinquima; Analytical Chemistry Group; University of Valladolid; Valladolid Spain
2. Food Technology Area; E.T.S. Ingenierías Agrarias; University of Valladolid; Palencia Spain
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.201800336/fullpdf
Reference23 articles.
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3. Detection of certain hop oil constituents in brewing products;Likens;Am. Soc. Brew. Chem. Proc.,1964
4. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;Eur. Food Res. Technol.,1999
5. 2-Methyl-3-(methylthio)furan: A meaty character impact aroma compound identified from cooked beef;MacLeod;Chem. & Ind.,1986
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