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Updated: Jul 13, 2026

Characterizing Bacterial Volatiles using Secondary Electrospray Ionization Mass Spectrometry (SESI-MS)
08:54

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Published on: June 8, 2011

Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

Aaslyng1, Martens, Poll

  • 1Chemistry Department, The Royal Veterinary and Agricultural University, Copenhagen, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark, Department of Dairy and Food Sciences, The Royal Veterinary and Agricultural University, Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark, and Novo Nordisk A/S, Novo Allé, DK-2880 Bagsvaerd, Denmark.

Journal of Agricultural and Food Chemistry
|February 7, 2001
PubMed

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