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 proceeding › Chapter

Original language	English
Title of host publication	Recent Highlights in Flavor Chemistry & Biology
Editors	T Hoffman, W Meyerhof, P Schieberle
Place of Publication	Garching, Germany
Publisher	Deutsche Forschungsanstalt fuer Lebensmittelchemie
Pages	310-313
State	Published - 2007

Find It

Pozo-Bayon, M. A., Schirle-Keller, J. P., Keverne, K., & Reineccius, G. A. (2007). Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage. In T. Hoffman, W. Meyerhof, & P. Schieberle (Eds.), Recent Highlights in Flavor Chemistry & Biology (pp. 310-313). Deutsche Forschungsanstalt fuer Lebensmittelchemie.

Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage. / Pozo-Bayon, M A; Schirle-Keller, J P; Keverne, K et al.
Recent Highlights in Flavor Chemistry & Biology. ed. / T Hoffman; W Meyerhof; P Schieberle. Garching, Germany: Deutsche Forschungsanstalt fuer Lebensmittelchemie, 2007. p. 310-313.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Pozo-Bayon, MA, Schirle-Keller, JP, Keverne, K & Reineccius, GA 2007, Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage. in T Hoffman, W Meyerhof & P Schieberle (eds), Recent Highlights in Flavor Chemistry & Biology. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching, Germany, pp. 310-313.

Pozo-Bayon MA, Schirle-Keller JP, Keverne K, Reineccius GA. Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage. In Hoffman T, Meyerhof W, Schieberle P, editors, Recent Highlights in Flavor Chemistry & Biology. Garching, Germany: Deutsche Forschungsanstalt fuer Lebensmittelchemie. 2007. p. 310-313

Pozo-Bayon, M A ; Schirle-Keller, J P ; Keverne, K et al. / Using Proton Transfer Reaction Mass Spectrometry to Study the Flavor Stability of Food Products (Baked Crackers) During Storage. Recent Highlights in Flavor Chemistry & Biology. editor / T Hoffman ; W Meyerhof ; P Schieberle. Garching, Germany : Deutsche Forschungsanstalt fuer Lebensmittelchemie, 2007. pp. 310-313

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