Key aroma compounds in apple juice-changes during juice concentration

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 189-192

  Steinhaus, Martin ^a   Bogen, Johanna ^a   Schieberle, Peter ^a,b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77954637845     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80045-2     Document Type: Article

References (5)

1. Association of the German fruit juice industry (Nov 2005). http://www.fruchtsaft.net/
2. Steinhaus M., Bogen J., and Schieberle P. Lebensmittelchem. 59 (2005) 91
3. In: Gaonkar A. (Ed). Characterization of food: emerging methods, Amsterdam, The Netherlands (1995) 403
4. Engel W., Bahr W., and Schieberle P. Eur. Food Res. Technol. 209 (1999) 237
5. Steinhaus M., Fritsch H., and Schieberle P. J. Agric. Food Chem. 51 (2003) 7100