Author:
Peterson D. G.,Reineccius G. A.
Subject
General Chemistry,Food Science
Reference16 articles.
1. . Volatile Compounds in Foods�?�Qualitative and Quantitative Data, (ed.) The Netherlands: TNO Nutrition and Food Research Institute: The Netherlands, 1996.
2. . Taste thresholds of butter volatiles in deodourized butteroil medium. J. Food Sci., 1969; 34: 265- 267.
3. Volatile compounds in butter oil: II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter
4. . Character impact odour compounds of different kinds of butter. Lebensm.-Wiss.u. Technol., 1993; 26: 347- 356.
5. . Perceivable odorants in fresh and sweet cream butters. In 10th International Flavor Conference�?�Food Flavors and Chemistry: Advances of the New Millennium. Royal Society of Chemistry: Paros, Greece, 2001.
Cited by
65 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献