AAAAAA

   
Results: 1-2 |
Results: 2
IDENTIFICATION OF THE KEY ODORANTS IN RAW FRENCH BEANS AND CHANGES DURING COOKING
Authors: HINTERHOLZER A LEMOS T SCHIEBERLE P
Citation: A. Hinterholzer et al., IDENTIFICATION OF THE KEY ODORANTS IN RAW FRENCH BEANS AND CHANGES DURING COOKING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 219-222
IDENTIFICATION OF THE MOST ODOR-ACTIVE VOLATILES IN FRESH, HAND-EXTRACTED JUICE OF VALENCIA LATE ORANGES BY ODOR DILUTION TECHNIQUES
Authors: HINTERHOLZER A SCHIEBERLE P
Citation: A. Hinterholzer et P. Schieberle, IDENTIFICATION OF THE MOST ODOR-ACTIVE VOLATILES IN FRESH, HAND-EXTRACTED JUICE OF VALENCIA LATE ORANGES BY ODOR DILUTION TECHNIQUES, Flavour and fragrance journal, 13(1), 1998, pp. 49-55
Risultati: 1-2 |