SCOPUS 정보 검색 플랫폼

Volumn 217, Issue 4, 2003, Pages 291-295

Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry

(3) Mayr, Dagmar a Van Ruth, Saskia M b Märk, Tilmann D a

a UNIVERSITY OF INNSBRUCK (Austria)

b UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Aroma; Bananas; Gas chromatography mass spectrometry; Gas chromatography olfactometry; Mastication

Indexed keywords

ENZYMES; GAS CHROMATOGRAPHY; HYDRATION; MASS SPECTROMETRY; MASTICATION; TISSUE;

AROMA; BANANAS;

FRUITS;

EID: 1542709176 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0777-1 Document Type: Article

Times cited : (22)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.