Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 2. Gas chromatography/sniffing port analysis and sensory evaluation.

S.M. van Ruth; J.P. Roozen; J.L. Cozijnsen; M.A. Posthumus

Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 2. Gas chromatography/sniffing port analysis and sensory evaluation.

S.M. van Ruth, J.P. Roozen, J.L. Cozijnsen, M.A. Posthumus

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	1-7
Journal	Food Chemistry
Volume	54
Publication status	Published - 1995

Cite this

@article{a03316d402b141e4bea03b6ca03697d4,

title = "Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 2. Gas chromatography/sniffing port analysis and sensory evaluation.",

author = "{van Ruth}, S.M. and J.P. Roozen and J.L. Cozijnsen and M.A. Posthumus",

year = "1995",

language = "English",

volume = "54",

pages = "1--7",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}