Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization
Crossref DOI link: https://doi.org/10.1007/s12161-016-0549-8
Published Online: 2016-05-30
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fischer, Michael
Wohlfahrt, Sebastian
Varga, Janos
Matuschek, Georg
Saraji-Bozorgzad, Mohammad R.
Walte, Andreas
Denner, Thomas
Zimmermann, Ralf
Funding for this research was provided by:
Bayerische Forschungsstiftung (Az. 913/10)
Text and Data Mining valid from 2016-05-30