机译:Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices.
机译:Development and application of a heterologous internal standard for polymerase-chain-reaction-based detection of Campylobacter jejuni and Campylobacter coli in foods.
机译:Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry.