Characterization of Odor-Active Compounds in Aromatic Caramel by Gc-Olfactometry and Gc-Mass Spectrometry
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Published in | Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium pp. 251 - 255 |
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Main Authors | , , , , , , |
Format | Reference |
Language | English |
Published |
2014
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Subjects | |
Online Access | Get full text |
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