Influence of packaging on the aroma stability of strawberry syrup during shelf life.
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Partition coefficients in food/packaging systems: a review.Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).An analytical GC-MS method to quantify methyl dihydrojasmonate in biocompatible oil-in-water microemulsions: physicochemical characterization and in vitro release studies.Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry.Production of 2-hydroxyacetylfuran from lignocellulosics treated with ionic liquid–water mixtures
P2860
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
description
2001 nî lūn-bûn
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2001年の論文
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2001年学术文章
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2001年学术文章
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2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
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2001年学术文章
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2001年學術文章
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2001年學術文章
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name
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@en
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@nl
type
label
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@en
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@nl
prefLabel
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@en
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@nl
P2093
P356
P1476
Influence of packaging on the aroma stability of strawberry syrup during shelf life.
@en
P2093
Feigenbaum A
Fournier N
Guichard E
Saillard P
P304
P356
10.1021/JF0012796
P407
P577
2001-05-01T00:00:00Z