Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry-Reference-Cited by-同舟云学术

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Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry

Published:2021-11-23 Issue: Volume: Page:67-75
ISSN:0097-6156
Container-title:Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry
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Author:

Muñoz-González Carolina¹,Pozo-Bayón María Ángeles¹,Canon Francis²

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain

2. Centre des Sciences du Goût et de l’Alimentation, UMR1324 INRAe, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2021-1402.ch005

Reference24 articles.

1. Linforth, R. Taylor, A. J. Apparatus and Methods for the Analysis of Trace Constituents of Gases. European patentEP0819937A2,1999.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis;Journal of Agricultural and Food Chemistry;2024-04-05

2. Time-Intensity Methodology for Wine Flavor Evaluation;Methods and Protocols in Food Science;2024

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