Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference25 articles.
1. Buttery, R.G.. (1981). Vegetable and fruit flavors. In “Flavor Research-Recent Advances,” ed. by R. Teranishi., R.A. Flath, H. Sugisawa. Marcel Dekker, New York, pp. 175–211.
2. Eight Peak index of Mass Spectra (1983). The Mass Spectra Data Centre, Nottingham, U.K.
3. Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfat
4. Forss, D.A.. (1973). Odor and flavor compounds from lipids. In “Progress in the Chemistry of Fats Other Lipids,” ed. by R.T. Horman. Pergamon Press, New York, N.Y., 13, Part 4, pp. 177–258.
5. The oxidized-metallic and grassy flavor components of autoxidized milk fat
Cited by
8 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