EVALUATION OF THE FLAVOR OF WHEAT AND RYE BREAD CRUSTS BY AROMA EXTRACT DILUTION ANALYSIS

被引：217

作者：

SCHIEBERLE, P ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 185卷 / 02期

关键词：

D O I：

10.1007/BF01850088

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：111 / 113

页数：3

共 11 条

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[J]. BRITISH JOURNAL OF HEALTH PSYCHOLOGY, 2003, 8 : 319 - 333
[5] NAWAR WW, 1966, FOOD TECHNOL-CHICAGO, V20, P213
[6] ROTHE M, 1974, AROMA VOM BROT
[7] IDENTIFICATION OF FLAVOR COMPOUNDS FROM THE CRUST OF RYE BREAD
SCHIEBERLE, P
GROSCH, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1983, 177 (03): : 173 - 180
[8] SCHIEBERLE P, 1984, Z LEBENSM UNTERS FOR, V178, P479
[9] IDENTIFICATION OF THE VOLATILE FLAVOR COMPOUNDS OF WHEAT BREAD CRUST - COMPARISON WITH RYE BREAD CRUST
SCHIEBERLE, P
GROSCH, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1985, 180 (06): : 474 - 478
[10] QUANTITATIVE-ANALYSIS OF AROMA COMPOUNDS IN WHEAT AND RYE BREAD CRUSTS USING A STABLE ISOTOPE-DILUTION ASSAY
SCHIEBERLE, P
GROSCH, W
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (02) : 252 - 257