Identification of flavour and fragrance constituents-Reference-Cited by-同舟云学术

Identification of flavour and fragrance constituents

Published:2018-04-16 Issue:3 Volume:33 Page:201-202
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Bicchi Carlo¹^ORCID,Chaintreau Alain²^ORCID,Joulain Daniel³

Affiliation:

1. Dipartimento di Scienza e Tecnologia del Farmaco; University of Torino; Torino Italy

2. 13 rue Joseph Maret; 63160 Billom France

3. SCBZ Conseil; Les Micocouliers - F3 - 99 avenue Sidi Brahim 06130 Grasse France

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference6 articles.

1. Statement on the identification in nature of flavouring substances, made by the Working Group on Methods of Analysis of the International Organization of the Flavour Industry (IOFI);International Organization of the Flavor Industry (IOFI);Flavour Fragr J,2006

2. Guidelines for LC-MS identifications of flavouring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI);Brevard;Flavour Fragr J,2010

3. Commission decision of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results;European Commission;Official Journal of the European Communities,2002

4. Good quantification practices of flavours and fragrances by mass spectrometry;Begnaud;Phil Trans R Soc A,2016

5. Reliability of Van den Dool retention indices in the analysis of essential oils;Bicchi;Journal of Chromatographic Science,1999

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