-
Butyric acid
Butyrates Methyl butyrate Merck Index, 12th Edition, 3822
Schieberle, H.-D. Belitz, W. Grosch, P. (2009). Food
chemistry (4th rev. and extended ed...
- 1016/j.foodchem.2016.03.007. PMID 27006221. S2CID 41172984. Buettner, A.;
Schieberle, P. (1999). "Characterization of the Most Odor-Active
Volatiles in Fresh...
- Beverages. CRC Press. p. 548. ISBN 978-0-8247-8390-7. Belitz, Hans-Dieter;
Schieberle, Peter; Grosch,
Werner (2004). Food Chemistry. Springer. p. 936. ISBN 978-3-540-40818-5...
-
original on 16
January 2014.
Retrieved 8 May 2018.
Belitz HD,
Grosch W,
Schieberle P (2009-01-15). Food Chemistry. Springer. p. 15. ISBN 978-3-540-69933-0...
- doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Schieberle, P.; Ofner, S.; Grosch, W. (1990). "Evaluation of
Potent Odorants in Cu****bers...
- 2021.
Retrieved 30 May 2021. Hans-Dieter Belitz,
Werner Grosch,
Peter Schieberle Food
chemistry Springer Verlag, Berlin-Heidelberg 2004 p. 884 ISBN 3-540-69933-3...
- quality,
especially dough strength.[citation needed]
Belitz HD,
Grosch W,
Schieberle P (2004). Food
Chemistry (3rd ed.). Springer. ISBN 978-3-540-64704-1....
-
completely cured sauer**** is
about 3.6; see Belitz, H.-D.; Grosch, Werner;
Schieberle,
Peter (2009). Food
Chemistry (4th ed.). Springer. p. 803. ISBN 9783540699330...
- 1633–1641. doi:10.1038/ng.3972. PMID 28991254. S2CID 9804756. Li, J.X.;
Schieberle, P.; Steinhaus, M. (2012). "Characterization of the
major odour-active...
- doi:10.1016/s0021-9673(02)00376-x. PMID 12462618. Steinhaus, Martin;
Schieberle,
Peter (28 June 2005). "Role of the
Fermentation Process in Off-odorant...
