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1 Ergebnisse
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Identification, quantitation and sensory contribution of ne..:
Gadrat, Mathilde
;
Capello, Yoan
;
Emo, Catherine
...
Food Chemistry. 384 (2022) - p. 132307 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2022.132307
RT Journal T1
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.132307&Exemplar=1&LAN=DE A1 Gadrat, Mathilde A1 Capello, Yoan A1 Emo, Catherine A1 Lavergne, Joël A1 Quideau, Stéphane A1 Jourdes, Michaël A1 Teissèdre, Pierre-Louis A1 Chira, Kléopatra PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 384 SP 132307 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.132307 DO https://doi.org/10.1016/j.foodchem.2022.132307 SF ELIB - SuUB Bremen
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