𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Concentration by pervaporation of aroma compounds from Fucus serratus

✍ Scribed by Dominique Beauchêne; Joëlle Grua-Priol; Thierry Lamer; Michel Demaimay; Francis Quémeneur

Publisher
Wiley (John Wiley & Sons)
Year
2000
Tongue
English
Weight
146 KB
Volume
75
Category
Article
ISSN
0268-2575

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Recovery of aroma compounds from a wine-
Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation
✍ T. Schäfer; G. Bengtson; H. Pingel; K. W. Böddeker; J. P. S. G. Crespo 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB 👁 2 views

This study investigates the recovery of a winemust aroma profile, formed by Saccharomyces cerevisiae during a muscatel wine-must fermentation, using organophilic pervaporation. Experiments were carried out along two independent, but organoleptically similar, fermentations. The wine-must samples and

Use of digital aroma technology and SPME
Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry
✍ Arnold, Judy W; Senter, Samuel D 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 247 KB 👁 1 views

Digital aroma technology, solid-phase micro-extraction (SPME) and gas chromatographic mass spectral (GC-MS) analysis of the headspace volatile organic compounds were used to compare bacterial species important for food safety and common to bioÐlms in the poultry processing environment. The instrumen