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Characterisation of the volatile fraction of aromatic caram..:
Paravisini, Laurianne
;
Prot, Aurélie
;
Gouttefangeas, Cécile
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.06.101. , 2015
Link:
https://hal.science/hal-01216254
RT Journal T1
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
UL https://suche.suub.uni-bremen.de/peid=base-ftunivbourgogne:oai:HAL:hal-01216254v1&Exemplar=1&LAN=DE A1 Paravisini, Laurianne A1 Prot, Aurélie A1 Gouttefangeas, Cécile A1 Moretton, Cédric A1 Nigay, Henri A1 Dacremont, Catherine A1 Guichard, Elisabeth PB HAL CCSD; Elsevier YR 2015 K1 Caramel K1 Heart-cutting multidimensional gas chromatography (MDGC) K1 Olfactometry K1 Mass Spectrometry K1 Odorant compounds K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [CHIM.ANAL]Chemical Sciences/Analytical chemistry JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.06.101 LK http://dx.doi.org/https://hal.science/hal-01216254 DO https://hal.science/hal-01216254 SF ELIB - SuUB Bremen
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