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Food Flavors and Chemistry: Advances of the New Millennium, Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, M. Servili, R. Selvaggini, A. Taticchi, G. F. Montedoro
, 2001
, Pages 236-247
Applications of Solid Phase Microextraction, Application of SPME methods for the determination of volatile wine aroma compounds in view of the varietal characterization . Janusz Pawliszyn, Demetrio De la Calle Garcia, Manfred Reichenbacher
, 1999
, Pages 372-392
Food Flavors and Chemistry: Advances of the New Millennium, Flavor profiling of 12 edible European truffles . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, T. Talou, M. Doumenc-Faure, A. Gaset
, 2001
, Pages 274-280
Catalytic Hydrogenation for Biomass Valorization, CHAPTER 6 Hydrodeoxygenation of Lignocellulose-Derived Platform Molecules . Konstantin Hengst, Martin Schubert, Wolfgang Kleist, Jan-Dierk Grunwaldt
, 2015
, Pages 125-150
Food Flavours: Biology and Chemistry, Flavour compounds . Carolyn Fisher, Thomas R. Scott
, 1997
, Pages 15-55