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Título de Acceso Abierto
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Resumen/Descripción – provisto por la editorial
No disponible.
Palabras clave – provistas por la editorial
Iberian ham; authentication; feeding; fatty acids; oleic acid; artificial neural network; strains-selection; 1,3-pentadiene; sorbate; spoilage-yeast; food-preservation; headspace sorptive extraction; beer; volatile compounds; stir bar sorptive extraction; strawberry; volatile profile; variety; soilless system; anthocyanins; antioxidants; blueberry; Box–Behnken design; phenolic compounds; response surface methodology; ultra-high-performance liquid chromatography; UHPLC; UV–Vis; Vaccinium corymbosum L.; HSCCC; sherry wine; Amontillado; antioxidant activity; aroma precursors; grapes; HPLC-DAD; HPLC-qTOF-MS; intact glycosides; Brandy de Jerez; Sherry Cask®; oak wood; aroma; ageing; pellicular maceration; supra-extraction; β-glycosidase; enzymes; yeasts; sensory analysis; n/a
Disponibilidad
Institución detectada | Año de publicación | Navegá | Descargá | Solicitá |
---|---|---|---|---|
No requiere | Directory of Open access Books |
Información
Tipo de recurso:
libros
ISBN electrónico
978-3-0365-1667-7
País de edición
Suiza