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Autor:
De Jong, Catrienus, van Kekem, Cornelis, Azario, Ondino M.L., Koudijs, Frank, Babae, Naem, Roland, Wibke S.U.
Publikováno v:
Proceedings of the 16th Weurman Flavour Research Symposium
Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo
Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo
The aim of this study was to develop an effective and fast method for key-marker compound analysis of available oxidation related off-flavours, both in dry protein powder and in protein powder dispersed in water. Four different headspace techniques (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::744be600558d674409aabe1bcc546e01
