I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Gelatin enhances the flavor of chicken broth: A perspective..:
Qi, Jun
;
Xu, Ying
;
Xie, Xiao-fei
...
Food Chemistry. 333 (2020) - p. 127463 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.127463
RT Journal T1
Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127463&Exemplar=1&LAN=DE A1 Qi, Jun A1 Xu, Ying A1 Xie, Xiao-fei A1 Zhang, Wen-wen A1 Wang, Hu-hu A1 Xu, Xing-lian A1 Xiong, Guo-yuan PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 333 SP 127463 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127463 DO https://doi.org/10.1016/j.foodchem.2020.127463 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)