Relationships between the Maximum Temperature Reached in the Smoke Generation Processes from Vitis vinifera L. Shoot Sawdust and Composition of the Aqueous Smoke Flavoring Preparations Obtained-Reference-Cited by-同舟云学术

Relationships between the Maximum Temperature Reached in the Smoke Generation Processes from Vitis vinifera L. Shoot Sawdust and Composition of the Aqueous Smoke Flavoring Preparations Obtained

Published:1996-01-01 Issue:5 Volume:44 Page:1302-1307
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guillén Maria D.¹,Ibargoitia Maria L.¹

Affiliation:

1. Tecnología de los Alimentos, Facultad de Farmacia, Universidad del País Vasco, Consejo Superior de Investigaciones Científicas, C/. Marqués de Urquijo s/n, 01006 Vitoria, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9505178

Reference18 articles.

1. Flame ionization detection relative response factors of some polycyclic aromatic compounds

2. Polycyclic aromatic compounds: Extraction and determination in food

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