SCOPUS 정보 검색 플랫폼

Food Chemistry

Volumn 76, Issue 1, 2002, Pages 13-20

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

(4) Pionnier, E a Engel, E a Salles, C a Le Quere J L a

a CEMAGREF (France)

Author keywords

Aroma compounds; Camembert cheese; Dynamic headspace; Interaction; Omission tests; Water soluble extract

Indexed keywords

ALCOHOL DERIVATIVE; AMINO ACID; BUTYRIC ACID; BUTYRIC ACID ETHYL ESTER; FLAVORING AGENT; HEXANOIC ACID; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LACTONE DERIVATIVE; MINERAL; OCTANOIC ACID; PEPTIDE; PHENETHYL ALCOHOL; PROTEIN; VOLATILE AGENT;

ARTICLE; CHEESE; CHEMICAL INTERACTION; EXTRACT; GAS CHROMATOGRAPHY;

EID: 0036132223 PISSN: 03088146 EISSN: None Source Type: Journal
DOI: 10.1016/S0308-8146(01)00240-0 Document Type: Article

Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.