Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products
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Title
Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products
Authors
Keywords
Mass spectrometry, Gas chromatography, Maillard reaction, Food processing, Flavour chemistry, Volatiles, Process flavours
Journal
Metabolomics
Volume 15, Issue 3, Pages -
Publisher
Springer Nature
Online
2019-03-14
DOI
10.1007/s11306-019-1493-6
References
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