Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Originalsprog	Engelsk
Titel	Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
Redaktører	Vicente Ferreira, Ricardo Lopez
Antal sider	5
Forlag	Elsevier
Publikationsdato	2014
Sider	379-383
Kapitel	71
ISBN (Trykt)	978-0-12-398549-1
DOI	https://doi.org/10.1016/B978-0-12-398549-1.00071-4
Status	Udgivet - 2014
Begivenhed	Weurman Flavour Research Symposium 2011 - Zaragoza, Spanien Varighed: 27 sep. 2011 → 30 sep. 2011 Konferencens nummer: 13

Konference	Weurman Flavour Research Symposium 2011
Nummer	13
Land/Område	Spanien
By	Zaragoza
Periode	27/09/2011 → 30/09/2011

Adgang til dokumentet

Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb. / Birch, Anja Niehues; Hansen, Åse Solvej ; Petersen, Mikael Agerlin.
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. red. / Vicente Ferreira; Ricardo Lopez. Elsevier, 2014. s. 379-383.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Birch, AN, Hansen, ÅS & Petersen, MA 2014, Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb. i V Ferreira & R Lopez (red), Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Elsevier, s. 379-383, Weurman Flavour Research Symposium 2011, Zaragoza, Spanien, 27/09/2011. https://doi.org/10.1016/B978-0-12-398549-1.00071-4

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