Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus lupulus L. Variety Spalter Select) Based on GC−Olfactometry and Odor Dilution Techniques
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München, 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/jf990514l
Reference45 articles.
1. Natural Occurrence of Undecaenes in Some Fruits and Vegetables
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