Quantitation of Sensory-Active and Bioactive Constituents of Food: A Journal of Agricultural and Food Chemistry Perspective-Reference-Cited by-同舟云学术

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Quantitation of Sensory-Active and Bioactive Constituents of Food: A Journal of Agricultural and Food Chemistry Perspective

Published:2012-02-28 Issue:10 Volume:60 Page:2404-2408
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schieberle Peter¹,Molyneux Russell J.²

Affiliation:

1. Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universitaet Muenchen, Lise-Meitner-Strasse 34, D-85354 Freising, Germany;

2. College of Pharmacy, University of Hawaii at Hilo, 200 West Kawili Street, Hilo, Hawaii 96720-4091, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2047477

Reference12 articles.

1. Seed size variability: from carob to carats

2. III.—Had the People of Pre-historic Mycenae a Weight Standard?

3. NIST Special Publication 811;Thompson A.,2008

4. Compound Identification: A Journal of Agricultural and Food Chemistry Perspective

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