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Author/Creator Vollmer, Kathrin

2. Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC–MS profiling, descriptive sensory analysis, and consumer acceptance. (30th May 2021)

Authors:
Vollmer, Kathrin; Czerny, Michael; Vásquez-Caicedo, Ana Lucía; Varona Iglesias, Salima; Frank, Jan; Carle, Reinhold; Steingass, Christof Björn
Journal:
Food chemistry
Issue:
Volume 345(2021)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC–MS profiling, descriptive sensory analysis, and consumer acceptance. (30th May 2021)

Authors:
Vollmer, Kathrin; Czerny, Michael; Vásquez-Caicedo, Ana Lucía; Varona Iglesias, Salima; Frank, Jan; Carle, Reinhold; Steingass, Christof Björn
Journal:
Food chemistry
Issue:
Volume 345(2021)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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