Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: alkylated, alkenylated and methoxylated derivatives.

Schranz M, Lorber K, Klos K, Kerschbaumer J, Büttner A (2017)

Publication Type: Journal article

Publication year: 2017

Journal

Food Chemistry Elsevier

Pages Range: 808-819

DOI: 10.1016/j.foodchem.2017.04.070

Authors with CRIS profile

Katja Lorber
Katharina Klos Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Andrea Büttner Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Involved external institutions

Procter & Gamble US United States (USA) (US)

How to cite

APA:

Schranz, M., Lorber, K., Klos, K., Kerschbaumer, J., & Büttner, A. (2017). Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: alkylated, alkenylated and methoxylated derivatives. Food Chemistry, 808-819. https://dx.doi.org/10.1016/j.foodchem.2017.04.070

MLA:

Schranz, Maria, et al. "Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: alkylated, alkenylated and methoxylated derivatives." Food Chemistry (2017): 808-819.

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