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Results:
1-7
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Results: 7
Authors:
CHIN HW
ZENG QL
LINDSAY RC
Citation: Hw. Chin et al., OCCURRENCE AND FLAVOR PROPERTIES OF SINIGRIN HYDROLYSIS PRODUCTS IN FRESH CABBAGE, Journal of food science, 61(1), 1996, pp. 101-104
Authors:
HAN LH
LINDSAY RC
Citation: Lh. Han et Rc. Lindsay, STABILITY OF METABOLICALLY CONJUGATED PRECURSORS OF MEAT AND MILK FLAVOR COMPOUNDS IN VARIOUS SOLVENTS, Journal of food science, 60(5), 1995, pp. 1100
Authors:
CHIN HW
LINDSAY RC
Citation: Hw. Chin et Rc. Lindsay, ASCORBATE AND TRANSITION-METAL MEDIATION OF METHANETHIOL OXIDATION TODIMETHYL DISULFIDE AND DIMETHYL TRISULFIDE, Food chemistry, 49(4), 1994, pp. 387-392
Authors:
CHIN HW
LINDSAY RC
Citation: Hw. Chin et Rc. Lindsay, MECHANISMS OF FORMATION OF VOLATILE SULFUR-COMPOUNDS FOLLOWING THE ACTION OF CYSTEINE SULFOXIDE LYASES, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1529-1536
Authors:
CHIN HW
LINDSAY RC
Citation: Hw. Chin et Rc. Lindsay, VOLATILE SULFUR-COMPOUNDS FORMED IN DISRUPTED TISSUES OF DIFFERENT CABBAGE CULTIVARS, Journal of food science, 58(4), 1993, pp. 835
Authors:
LOPEZ V
LINDSAY RC
Citation: V. Lopez et Rc. Lindsay, THERMAL-STABILITY OF SOME METABOLICALLY CONJUGATED POTENTIAL PRECURSORS OF FLAVOR COMPONENTS IN MEAT AND MILK, Journal of food science, 58(2), 1993, pp. 292
Authors:
KAYLEGIAN KE
HARTEL RW
LINDSAY RC
Citation: Ke. Kaylegian et al., APPLICATIONS OF MODIFIED MILK-FAT IN FOOD-PRODUCTS, Journal of dairy science, 76(6), 1993, pp. 1782-1796
Risultati:
1-7
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