Fecal descriptor in honey: indole from a floral source as an explanation-Reference-Cited by-同舟云学术

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Fecal descriptor in honey: indole from a floral source as an explanation

Published:2022-08-30 Issue:14 Volume:102 Page:6780-6785
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Bonini Ana¹,Dellacassa Eduardo¹^ORCID,Ares Gastón²,Daners Gloria³^ORCID,Godoy Ana¹,Boido Eduardo⁴,Fariña Laura¹⁴^ORCID

Affiliation:

1. Laboratorio de Biotecnología de Aromas, Facultad de Química Universidad de la República Montevideo Uruguay

2. Área Sensometría y Ciencia del Consumidor, Facultad de Química Universidad de la República Montevideo Uruguay

3. Departamento de Paleontología, Instituto de Ciencias Geológicas, Facultad de Ciencias Universidad de la República Montevideo Uruguay

4. Área Enología y Biotecnología de Fermentaciones, Facultad de Química Universidad de la República Montevideo Uruguay

Funder

Agencia Nacional de Investigación e Innovación

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12166

Reference36 articles.

1. Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

2. Chemical composition and biological properties of aromatic compounds in honey: An overview

3. Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania

4. Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor

5. International Honey Commission.International Workshop on Honey Sensory Analysis Meeting of the IHC Sensory working group [Internet](2013).

Cited by 2 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

1. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques;Journal of Food Composition and Analysis;2024-10

2. Profundización del conocimiento sobre el aroma de las variedades de vinos tintos resistentes a los hongos producidos en Trentino;BIO Web of Conferences;2023

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