Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System
- 1 May 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (3) , 586-588
- https://doi.org/10.1111/j.1365-2621.1993.tb04329.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Volatile components of Chinese quince (Pseudocydonia sinensis Schneid)Journal of Agricultural and Food Chemistry, 1987
- Isolation of volatile components from a model systemJournal of Agricultural and Food Chemistry, 1977
- Detection of Certain Hop Oil Constituents in Brewing ProductsProceedings. Annual meeting - American Society of Brewing Chemists, 1964