文献
J-GLOBAL ID:201702265522925097
整理番号:17A0758692
動的ヘッドスペースGC-MSにより分析した特定の揮発性化合物を基にした感覚善と悪(カビ/fusty)バージン菜種油の識別のための計量化学的アプローチ【Powered by NICT】
A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS
著者 (4件):
Bonte Anja
(Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany)
,
Bruehl Ludger
(Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany)
,
Vosmann Klaus
(Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany)
,
Matthaeus Bertrand
(Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Working Group for Lipid Research, Detmold, Germany)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
119
号:
4
ページ:
ROMBUNNO.201600259
発行年:
2017年
JST資料番号:
B0531A
ISSN:
1438-7697
CODEN:
EJLST
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)