Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
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Characterization and analysis of structural isomers of dimethyl methoxypyrazines in cork stoppers and ladybugs (Harmonia axyridis and Coccinella septempunctata).Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysisEffects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization
P2860
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
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2010 nî lūn-bûn
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2010年の論文
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2010年学术文章
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2010年学术文章
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2010年学术文章
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name
Changes in the key odorants of ...... a Romana) induced by roasting.
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Changes in the key odorants of Italian Hazelnuts
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type
label
Changes in the key odorants of ...... a Romana) induced by roasting.
@en
Changes in the key odorants of Italian Hazelnuts
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prefLabel
Changes in the key odorants of ...... a Romana) induced by roasting.
@en
Changes in the key odorants of Italian Hazelnuts
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P356
P1476
Changes in the key odorants of ...... a Romana) induced by roasting.
@en
P2093
Andrea Burdack-Freitag
Peter Schieberle
P304
P356
10.1021/JF100692K
P407
P577
2010-05-01T00:00:00Z