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Volumn 54, Issue 3, 2005, Pages 135-141

Aroma profile of strawberry juice cocktail produced in industrial conditions

Author keywords

Aroma; Industrial conditions; Juice cocktail; SPME; Strawberry

Indexed keywords

COATED MATERIALS; ENZYMES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PRODUCTION ENGINEERING; RAW MATERIALS; SENSORS; VOLATILE ORGANIC COMPOUNDS;

EID: 15244354432     PISSN: 00229830     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (3)

References (13)
  • 1
    • 0001004261 scopus 로고
    • Heat-induced changes in the most odouractive volatiles of strawberries
    • u H. Maarse, D. G. Van der Heij (uredn.), Elsevier Science, London
    • P. Schieberle, Heat-induced changes in the most odouractive volatiles of strawberries, u H. Maarse, D. G. Van der Heij (uredn.), Trends in Flavour Research. Elsevier Science, London, 1994, str. 345-351.
    • (1994) Trends in Flavour Research , pp. 345-351
    • Schieberle, P.1
  • 2
    • 77957086072 scopus 로고    scopus 로고
    • Use of high pressure in bioscience and in biotechnology
    • u R. Hayashi, C. Balney (uredn.), Elsevier Applied Science, Amsterdam
    • R. Hayashi, Use of high pressure in bioscience and in biotechnology, u R. Hayashi, C. Balney (uredn.), High pressure bioscience and biotechnology. Vol. 13, Elsevier Applied Science, Amsterdam, 1996, str. 1-7.
    • (1996) High Pressure Bioscience and Biotechnology , vol.13 , pp. 1-7
    • Hayashi, R.1
  • 6
    • 0001913637 scopus 로고
    • Technological developments in fruit and vegetable dehydration
    • u G. Charalambous (uredn.), Elsevier Science, London
    • G. D. Saravacos, Technological developments in fruit and vegetable dehydration, u G. Charalambous (uredn.), Food Flavour, Ingredients and Composition. Elsevier Science, London, 1993, str. 389-404.
    • (1993) Food Flavour, Ingredients and Composition , pp. 389-404
    • Saravacos, G.D.1
  • 10
    • 15244347657 scopus 로고
    • u Fundamentals of new food product development, Elsevier Science, Amsterdam
    • R. C. Baker, P. W. Hahn, K. R. Robbins, Sensory evaluation, u Fundamentals of new food product development, Elsevier Science, Amsterdam, 1988, str. 86-98.
    • (1988) Sensory Evaluation , pp. 86-98
    • Baker, R.C.1    Hahn, P.W.2    Robbins, K.R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.