Quantitative determination of vanillin and its detection threshold in sake
Surina Boerzhijin, Yukio Osafune, Toru Kishimoto, Yuri Hisatsune, Atsuko Isogai
Topics & Concepts
VanillinDetection limitFlavorChemistryChromatographyAromaOdorDetection thresholdFood scienceHigh-performance liquid chromatographyComputer scienceOrganic chemistryReal-time computingFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities