| 000 | 01209 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250516085337.0 | ||
| 264 | 0 | _c20120817 | |
| 008 | 201208s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/jf3004477 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRuisinger, Brigitte | |
| 245 | 0 | 0 |
_aCharacterization of the key aroma compounds in rape honey by means of the molecular sensory science concept. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cMay 2012 |
||
| 300 |
_a4186-94 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aBrassica napus |
| 650 | 0 | 4 |
_aFlowers _xchemistry |
| 650 | 0 | 4 |
_aGas Chromatography-Mass Spectrometry _xmethods |
| 650 | 0 | 4 |
_aHoney _xanalysis |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aIndicator Dilution Techniques |
| 650 | 0 | 4 | _aIsotopes |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aSensory Thresholds |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aSchieberle, Peter | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 60 _gno. 17 _gp. 4186-94 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf3004477 _zAvailable from publisher's website |
| 999 |
_c21691421 _d21691421 |
||