Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices
- 31 December 2006
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 99 (2), 416-423
- https://doi.org/10.1016/j.foodchem.2005.08.005
Abstract
No abstract availableKeywords
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