Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb

Original language	English
Title of host publication	Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
Editors	Vicente Ferreira, Ricardo Lopez
Number of pages	5
Publisher	Elsevier
Publication date	2014
Pages	379-383
Chapter	71
ISBN (Print)	978-0-12-398549-1
DOIs	https://doi.org/10.1016/B978-0-12-398549-1.00071-4
Publication status	Published - 2014
Event	Weurman Flavour Research Symposium 2011 - Zaragoza, Spain Duration: 27 Sept 2011 → 30 Sept 2011 Conference number: 13

Conference	Weurman Flavour Research Symposium 2011
Number	13
Country/Territory	Spain
City	Zaragoza
Period	27/09/2011 → 30/09/2011

Access to Document

Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb. / Birch, Anja Niehues; Hansen, Åse Solvej ; Petersen, Mikael Agerlin.
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. ed. / Vicente Ferreira; Ricardo Lopez. Elsevier, 2014. p. 379-383.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Birch, AN, Hansen, ÅS & Petersen, MA 2014, Multiple headspace extraction - an effective method to quantify aroma compounds in bread crumb. in V Ferreira & R Lopez (eds), Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Elsevier, pp. 379-383, Weurman Flavour Research Symposium 2011, Zaragoza, Spain, 27/09/2011. https://doi.org/10.1016/B978-0-12-398549-1.00071-4

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