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Biotech limited or unlimited?
headspace sampling and the eating process
Flavour release behaviour from hard cheeses
24 other sections not shown
1995 Les Colloques a-acetolactate acetate acetoin activity Agric alcohol oxidase aldehydes amino acids amounts aqueous aroma compounds B-oxidation benzaldehyde biomass Biotechnol Biotechnology buffer Cedex cells chromatography cis-3-hexenal citrate components concentration consumers cultures decrease degradation dehydrogenase diacetyl DIJON DMHF effect enantiomer enantiomeric enzymatic enzyme esterification esters ethanol extraction fatty acids fermentation Figure flavour compounds flux Food Chem formation fractions fruit gas sensors glucose glycosidic GPP synthase headspace hexanal hydrolysis increase INRA ketone Laboratoire lactis lactone limonene lipase mass medium membrane metabolism metabolites methyl methyl acetate microbial microorganisms mixture NS NS obtained odor odour organic oxidation P-ionone Paris peptides pervaporation phase plastids precursor preference mapping present profiles protein pyruvate reaction Recherches release Research RESULTS AND DISCUSSION samples sensory analysis showed solvent sotolon species Sporidiobolus strains strawberry substrate synthesis Table techniques temperature terpenes volatile compounds yeast yield