Literature DB >> 4661266

[Threshold values of aromatic compounds and their use for evaluation of aroma analysis].

M Rothe, G Wölm, L Tunger, H J Siebert.   

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Year:  1972        PMID： 4661266     DOI： 10.1002/food.19720160509

Source DB:  PubMed          Journal:  Nahrung        ISSN： 0027-769X


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  2 in total

1.  Nasal, retronasal, and gustatory perception: an experimental comparison.

Authors:  K J Burdach; J H Kroeze; E P Köster
Journal:  Percept Psychophys       Date:  1984-09

2.  Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments.

Authors:  Shubo Li; Yufeng Tian; Minghao Sun; Jiaojiao Liu; Yunxia Bai; Xiaoling Liu; Yuan Guo
Journal:  Foods       Date:  2022-07-15
  2 in total

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