✦ LIBER ✦

Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

✍ Scribed by Christlbauer, Monika; Schieberle, Peter

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterization of the key aroma compou

✍ Takakura, Yukiko; Sakamoto, Tomohiro; Hirai, Sachi; Masuzawa, Takuya; Wakabayash 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 286 KB

Characterization of the key aroma compou

✍ Straßer, Simone; Schieberle, Peter 📂 Article 📅 2013 🏛 Springer 🌐 English ⚖ 320 KB

Characterization of the Key Aroma Compou

✍ Cayhan, Gonca Gul; Selli, Serkan 📂 Article 📅 2011 🏛 American Chemical Society 🌐 English ⚖ 705 KB

GC–MS–olfactometric characterization of

✍ Kesen, Songul; Kelebek, Hasim; Sen, Kemal; Ulas, Mehmet; Selli, Serkan 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 339 KB

Characterization of the most aroma-activ

✍ Selli, Serkan; Kelebek, Hasim; Ayseli, Mehmet Turan; Tokbas, Habip 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 586 KB

Characterization of the Key Aroma Compou

✍ Kesen, Songul; Kelebek, Hasim; Selli, Serkan 📂 Article 📅 2014 🏛 American Chemical Society 🌐 English ⚖ 621 KB