Measurement of odour afterin vitroorin vivoingestion of raw or heated garlic, using electronic nose, gas chromatography and sensory analysis

Published 2009 View Full Article

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Title
Measurement of odour afterin vitroorin vivoingestion of raw or heated garlic, using electronic nose, gas chromatography and sensory analysis
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 1, Pages 130-139
Publisher
Wiley
Online
2009-09-17
DOI
10.1111/j.1365-2621.2006.01403.x

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