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FORMATION OF VOLATILE COMPOUNDS IN SUGAR-PHENYLALANINE AND ASCORBIC ACID PHENYLALANINE MODEL SYSTEMS DURING HEAT TREATMENT

Author
SECK S; CROUZET J
CENT. GENIE TECHNOL. ALIMENTAIRES/MONTPELLIER 34060/FRA
Source
J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 790-793; BIBL. 30 REF.
Document type
Article
Language
English
Keyword (fr)
ALIMENT ETUDE SUR MODELE TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE BRUNISSEMENT NON ENZYMATIQUE COMPOSE VOLATIL AROME CONCENTRE TOMATE PHENYLALANINE ASCORBIQUE ACIDE GLUCIDE FURANE DERIVE HYDROXYMETHYLFURFURAL TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD MODEL STUDY PHYSICAL DRESSING HEAT TREATMENT VOLATILE COMPOUND AROMA TOMATO CONCENTRATE PHENYLALANINE ASCORBIC ACID SUGARS HYDROXYMETHYLFURFURAL FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8110364797

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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