Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034085%2B
Reference26 articles.
1. BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESS
2. 3-O-Hydroxyethyl-D-glucose and Some of its Derivatives1
3. Abnormal metabolites produced by Daucus carota roots stored under conditions of stress
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