Zobrazeno 1 - 3
of 3
pro vyhledávání: '"volatile components (isolation)"'
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 164-173 (1992)
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especia
Externí odkaz:
https://doaj.org/article/50997f14fa32480c8037023982286b81
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 164-173 (1992)
Grasas y Aceites; Vol. 43 No. 3 (1992); 164-173
Grasas y Aceites; Vol. 43 Núm. 3 (1992); 164-173
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 43 No. 3 (1992); 164-173
Grasas y Aceites; Vol. 43 Núm. 3 (1992); 164-173
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c97d39fe5dcaf8c26f97429ec0fa7d1
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1170
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1170
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 164-173 (1992)
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d03d2f98b8cfe4b29d9d5651c1ff6203
https://doi.org/10.3989/gya.1992.v43.i3.1170
https://doi.org/10.3989/gya.1992.v43.i3.1170