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Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
Wagner, Juliane; Schieberle, Peter; Granvogl, Michael.
Affiliation
  • Wagner J; Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
  • Schieberle P; Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
  • Granvogl M; Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
J Agric Food Chem ; 65(1): 132-138, 2017 Jan 11.
Article in En | MEDLINE | ID: mdl-27992218
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Flavoring Agents / Glycyrrhiza Type of study: Prognostic_studies Language: En Journal: J Agric Food Chem Year: 2017 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Flavoring Agents / Glycyrrhiza Type of study: Prognostic_studies Language: En Journal: J Agric Food Chem Year: 2017 Document type: Article Affiliation country: Country of publication: