FATTY-ACIDS CONTRIBUTING TO CAPRYLIC FLAVOR IN BEER - USE OF PROFILE AND THRESHOLD DATA IN FLAVOR RESEARCH

被引：28

|

作者：

CLAPPERTON, JF

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1978年 / 84卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1978.tb03849.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：107 / 112

页数：6

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[21] ADDITION OF FREE FATTY-ACIDS TO IMPROVE THE FLAVOR AND TO ACCELERATE THE RIPENING OF DOMIATI CHEESE MADE FROM RECONSTITUTED MILK
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[24] LIPOXYGENASE ACTION DURING BREAD MAKING - DESTRUCTION OF ESSENTIAL FREE FATTY-ACIDS, CAROTENOIDS AND TOCOPHEROLS - DETERIORATION OF FLAVOR OF BREAD
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[25] DRINKING-WATER OFF-FLAVOR CAUSED BY THE FORMATION OF SHORT-CHAIN FATTY-ACIDS IN SLOW SAND FILTERS
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[J]. WATER SCIENCE AND TECHNOLOGY, 1995, 31 (11) : 49 - 54
[26] THIOBARBITURIC ACID VALUE, TOTAL LONG-CHAIN FREE FATTY-ACIDS, AND FLAVOR OF PACIFIC HALIBUT (HIPPOGLOSSUS-STENOLEPIS) AND CHINOOK SALMON (ONCORHYNCHUS-TSHAWYTSCHA) FROZEN AT SEA
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[27] USE OF GENETIC ALGORITHM ON MID-INFRARED SPECTROMETRIC DATA: APPLICATION TO ESTIMATE THE FATTY ACIDS PROFILE OF GOAT MILK
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[J]. ELECTRONIC JOURNAL OF APPLIED STATISTICAL ANALYSIS, 2011, 4 (02) : 245 - 254
[28] 2-TRANS,4-CIS,7-CIS-DECATRIENAL, FISHY OFF-FLAVOR OCCURRING IN STRONGLY AUTOXIDIZED OILS CONTAINING LINOLENIC ACID OR OMEGA-3,6,9,ETC, FATTY-ACIDS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (10) : 555 - &