Characterization of key aroma compounds in raw and cooked asparagus by the sensomics approach: Insights into aroma formation during processing

被引：0
|
作者：
Schieberle, Peter [1 ]
Scherb-Forster, Julia [1 ]
机构：
[1] Tech Univ Muenchen, Dept Food Chem, D-85354 Freising Weihenstephan, Bavaria, Germany
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2012年 / 244卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
55-AGFD
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页数：1
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