GC–MS and GC–olfactometry analysis of aroma compounds in a...

Food Chemistry 2006 Vol. 99; Iss. 4

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

A. Pérez-Silva, E. Odoux, P. Brat, F. Ribeyre, G. Rodriguez-Jimenes, V. Robles-Olvera, M.A. García-Alvarado, Z. Günata
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Volume:
99
Year:
2006
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2005.08.050
File:
PDF, 127 KB
english, 2006
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