المؤلفون: Jublot, L., Rosing, E.A.E., van der Blom, L., Desclaux, G., Martins, S.I.F.S., Batenburg, A.M., Smit, G.

المصدر: Expression of multidisciplinary flavour science

مصطلحات موضوعية: Life Science

Relation: https://research.wur.nl/en/publications/quantification-of-sulfur-aroma-compounds-in-maillard-model-reacti

الاتاحة: https://research.wur.nl/en/publications/quantification-of-sulfur-aroma-compounds-in-maillard-model-reacti

المؤلفون: Martins, S.I.F.S., Desclaux, G., Leussink, A., Rosing, E.A.E., Jublot, L., Smit, G.

المصدر: Expression of multidisciplinary flavour science

مصطلحات موضوعية: Life Science

Relation: https://research.wur.nl/en/publications/meat-flavour-generation-in-maillard-complex-model-systems

الاتاحة: https://research.wur.nl/en/publications/meat-flavour-generation-in-maillard-complex-model-systems

المؤلفون: Arancibia, Carla, Castro, C., Jublot, L., Costell Ibáñez, Elvira, Bayarri, Sara

المساهمون: Ministerio de Ciencia e Innovación (España), European Commission, Consejo Superior de Investigaciones Científicas (España), AkzoNobel

مصطلحات موضوعية: Dairy desserts, Thickeners, Fat content, Physical properties, Sensory attributes

Relation: http://dx.doi.org/10.1016/j.lwt.2014.08.024; Sí; LWT - Food Science and Tecnology 62(1): 408-416 (2015); http://hdl.handle.net/10261/331394

الاتاحة: http://hdl.handle.net/10261/331394
https://doi.org/10.1016/j.lwt.2014.08.024

المؤلفون: Arancibia, C., Jublot, L., Costell, E., Bayarri, S.

المصدر: Food Research International ; volume 44, issue 6, page 1632-1641 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2011.04.049
https://api.elsevier.com/content/article/PII:S0963996911002845?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0963996911002845?httpAccept=text/plain

المؤلفون: Martins, S.I.F.S., Desclaux, G., Leussink, A., Rosing, E.A.E., Jublot, L., Smit, G.

مصطلحات موضوعية: Life Science

Relation: https://research.wur.nl/en/publications/meat-flavour-generation-in-maillard-complex-model-systems-2

الاتاحة: https://research.wur.nl/en/publications/meat-flavour-generation-in-maillard-complex-model-systems-2

المؤلفون: Jublot, L., Rosing, E.A.E., van der Blom, L., Desclaux, G., Martins, S.I.F.S., Batenburg, A.M., Smit, G.

مصطلحات موضوعية: Life Science

Relation: https://research.wur.nl/en/publications/quantification-of-sulfur-aroma-compounds-in-maillard-model-reacti-2

الاتاحة: https://research.wur.nl/en/publications/quantification-of-sulfur-aroma-compounds-in-maillard-model-reacti-2

المؤلفون: JUBLOT, L, LINFORTH, R, TAYLOR, A

المصدر: Journal of Chromatography A ; volume 1056, issue 1-2, page 27-33 ; ISSN 0021-9673

الاتاحة: http://dx.doi.org/10.1016/s0021-9673(04)01446-3
https://api.elsevier.com/content/article/PII:S0021967304014463?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0021967304014463?httpAccept=text/plain