Straßer, Simone;Schieberle, Peter
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers
European Food Research and Technology
2013
238
307-313

Uselmann, Verena
Charakterisierung der Schlüsselaromastoffe in Cognac, deutschem Weinbrand sowie spanischem Brandy de Jerez
2013
Dissertation