Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography

Journal of Chromatography A

Volumn 729, Issue 1-2, 1996, Pages 371-379

  Lübke, Markus ^a   Le Quéré, Jean Luc ^a   Barron, Denis ^b  

^a CEMAGREF   (France)

^b UNIVERSITÉ LYON 1   (France)

Author keywords

Alcohols; Aroma extract; Cheese; Food analysis; Hydrocarbons; Organic acids; Sample preparation; Triglycerides

Indexed keywords

FLAVORING AGENT; TRIACYLGLYCEROL;

CHEESE; CONFERENCE PAPER; CONTROLLED STUDY; FOOD ANALYSIS; GAS CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; NONHUMAN; PRIORITY JOURNAL; TECHNIQUE;

CAPRA HIRCUS;

EID: 0342995828     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9673(95)01269-9     Document Type: Conference Paper

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