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Nutrition, Functional and Sensory Properties of Foods, Enzymatic Modification of Wheat Proteins for Flavor Generation . Marissa Villafuerte Romero, Sree Raghavan, Chi-Tang Ho
, 2013
, Pages 57-65
Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products . Janusz Pawliszyn, W. M. Coleman III
, 1999
, Pages 585-608
Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup . Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770
Advanced Gas Chromatography in Food Analysis, Chapter 1 Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction . E. Liberto, C. Bicchi, C. Cagliero, C. Cordero, P. Rubiolo, B. Sgorbini
, 2020
, Pages 1-37
Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography . Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
The Dictionary of Substances and their Effects (DOSE): T-Z and Index (2), Index of chemical names and synonyms . Sharat Gangolli
, 1999
, Volume 7
, Pages 715-914
The Dictionary of Substances and their Effects (DOSE): E-J (2), E-J compounds . S. Gangoli
, 1999
, Volume 4
, Pages 1-898