Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

Veronika Mall, Peter Schieberle

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

23 Zitate (Scopus)

Fingerprint

Untersuchen Sie die Forschungsthemen von „Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis“. Zusammen bilden sie einen einzigartigen Fingerprint.

Keyphrases

Food Science