Tobitsuka, Koki

Retention of a European pear aroma model mixture using different types of saccharides. [electronic resource] - Journal of agricultural and food chemistry Jul 2006 - 5069-76 p. digital

Publication Type: Journal Article

0021-8561

10.1021/jf060309n doi


Aldehydes
Carbohydrates--analysis
Dextrins
Esters
Fruit--chemistry
Gum Arabic
Microscopy, Electron, Scanning
Models, Chemical
Odorants--analysis
Polysaccharides
Pyrus--chemistry
Glycine max--chemistry
alpha-Cyclodextrins