Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage

M A Pozo-Bayon, J P Schirle-Keller, K Keverne, G A Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationRecent Highlights in Flavor Chemistry & Biology
EditorsT Hoffman, W Meyerhof, P Schieberle
Place of PublicationGarching, Germany
PublisherDeutsche Forschungsanstalt fuer Lebensmittelchemie
StatePublished - 2007

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