Tobitsuka, Koki <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf060309n  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes<br/>Carbohydrates--analysis<br/>Dextrins<br/>Esters<br/>Fruit--chemistry<br/>Gum Arabic<br/>Microscopy, Electron, Scanning<br/>Models, Chemical<br/>Odorants--analysis<br/>Polysaccharides<br/>Pyrus--chemistry<br/>Glycine max--chemistry<br/>alpha-Cyclodextrins