34 research outputs found
Influence of slice thickness and blanching on formation of aroma compounds during frozen storage of leek (allium ampeloprasum var. bulga) slices
No full textDetermination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper
No full textDetermination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper
No full textComparison of tenax TA and tenax GR as adsorbent materials for headspace sampling of black currant juice aroma
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Volatile monoterpenes in black currant (Ribes nigrum L.) juice:effects of heating and enzymatic treatment by ß-glucosidase
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