Encontrado 1 documento, a visualizar página 1 de 1
Ordenado por
Data
ir para a página:
1
VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF CREAMS USED AS FILLERS OF BAKER...
B. RAMOS; Pinho O; I.M.P.L.V.O. FEREIRAVolatile profiles of creams used as fillers of bakery products including homemade egg yolk creams and industrial creams were compared. A headspace solid phase microextraction method coupled with GC-MS was used. A total of 82 volatile compounds were identified. The volatile groups were aliphatic and alicyclic hydrocarbons (18), aldehydes (10), ketones (10), aromatic hydrocarbons (19), furans (6), alcohols (12), ...
Data: 2009
|
Origem: Repositório Aberto da Universidade do Porto
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||