Abstract:121The results for 0 % and 2 % fat show that changing the fat content of a dairy product, for example in the launch of a fat-free variety, leads to adjusting both the absolute concentration as well as the ratio of the aroma compounds according to the aroma compounds hydrophobicity. Thus the knowledge of aroma compound specific values of K Matrix / Air can help to maintain the sensory quality of fat-reduced products.
OriginalarbeitBestimmung von 11 β-Lactamen in Fleisch mittels dispersiver SPE und UPLC-MS/MS
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