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Author:Amtmann, M.

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4 matching references were found.

Kocsis, N.; Amtmann, M.; Mednyánszky, Z.; Korány, K., GC-MS investigation of the aroma compounds of Hungarian red paprika (Capsicum annuum) cultivars, J. Food Comp. Anal., 2002, 15, 2, 195-203, https://doi.org/10.1006/jfca.2001.1045 . [all data]

Korány, K.; Mednyánszky, Zs.; Amtmann, M., Preliminary results of a recognition method visualizing the aroma and fragrance features, Acta Aliment., 2000, 29, 2, 187-198, https://doi.org/10.1556/AAlim.29.2000.2.9 . [all data]

Kocsis, N.; Márkus, F.; Mednyánszky, Z.; Amtmann, M.; Korány, K., Recognition experiments of the vintage year 1997 hot and red paprika (Capsicum annuum) varieties grown in Kalocsa, Acta Aliment., 2003, 32, 1, 63-75, https://doi.org/10.1556/AAlim.32.2003.1.8 . [all data]

Korány, K.; Amtmann, M., Gas chromatography/mass spectrometry measurements in the investigation of pepper aroma structures, Rapid Commun. Mass Spectrom., 1997, 11, 6, 686-690, https://doi.org/10.1002/(SICI)1097-0231(199704)11:6<686::AID-RCM842>3.0.CO;2-0 . [all data]