Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis

✍ Scribed by T. Bowman; S. Barringer

• Book ID: 111407180
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 824 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02465.x