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1 Ergebnisse
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Brown sugar aroma: Key aroma-active compounds, formation me..:
Liu, Jie
;
Wan, Peng
;
Xie, Caifeng
.
Journal of Food Composition and Analysis. 128 (2024) - p. 106076 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106076
RT Journal T1 <Title>Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106076&Exemplar=1&LAN=DE A1 Liu, Jie A1 Wan, Peng A1 Xie, Caifeng A1 Chen, De-Wei PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 128 SP 106076 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106076 DO https://doi.org/10.1016/j.jfca.2024.106076 SF ELIB - SuUB Bremen
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