Authors: ROLING WFM APRIYANTONO A VANVERSEVELD HW

Citation: Wfm. Roling et al., COMPARISON BETWEEN TRADITIONAL AND INDUSTRIAL SOY-SAUCE (KECAP) FERMENTATION IN INDONESIA, Journal of fermentation and bioengineering, 81(3), 1996, pp. 275-278

Authors: WEENEN H KOOLHAAS WE APRIYANTONO A

Citation: H. Weenen et al., SULFUR-CONTAINING VOLATILES OF DURIAN FRUITS (DURIO-ZIBETHINUS MURR), Journal of agricultural and food chemistry, 44(10), 1996, pp. 3291-3293

Authors: AMES JM APRIYANTONO A

Citation: Jm. Ames et A. Apriyantono, COMPARISON OF THE NONVOLATILE ETHYL ACETATE-EXTRACTABLE REACTION-PRODUCTS FORMED IN A XYLOSE-LYSINE MODEL SYSTEM HEATED WITH AND WITHOUT PHCONTROL, Food chemistry, 50(3), 1994, pp. 289-292

Authors: AMES JM APRIYANTONO A

Citation: Jm. Ames et A. Apriyantono, VOLATILE REACTION-PRODUCTS FROM A HEATED XYLOSE LYSINE MODEL SYSTEM, Food chemistry, 48(3), 1993, pp. 271-277

Authors: APRIYANTONO A AMES JM

Citation: A. Apriyantono et Jm. Ames, XYLOSE LYSINE MODEL SYSTEMS - THE EFFECT OF PH ON THE VOLATILE REACTION-PRODUCTS, Journal of the Science of Food and Agriculture, 61(4), 1993, pp. 477-484