Ruisinger, Brigitte <br/><br/>
Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.  [electronic resource] 

 -  Journal of agricultural and food chemistry  May 2012 
 - 4186-94 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf3004477  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brassica napus<br/>Flowers--chemistry<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Honey--analysis<br/>Humans<br/>Indicator Dilution Techniques<br/>Isotopes<br/>Odorants--analysis<br/>Sensory Thresholds<br/>Smell<br/>Volatile Organic Compounds--analysis