Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach

Sebastian Dirndorfer, Richard Hammerl, Seiji Kitajima, Ryo Kitada, Oliver Frank, Andreas Dunkel, Thomas Hofmann

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

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Food Science