Flavour chemistry of palm toddy and palm juice: a review.
Systemic analytical approaches aimed at characterizing key odourants, such as Aroma Extraction Dilution Analysis (AEDA), PTR-MS, EXOM, ADA and Stable Isotope Dilution Assays (SIDA) are very useful tools for elucidating the flavour and off-flavour components in palm toddy and palm juice. On the basis...
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| Format: | Article |
| Language: | English |
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Elsevier
2010
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