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Results: 26-31/31
Authors:
YU TH
WU CM
HO CT
Citation: Th. Yu et al., VOLATILE COMPOUNDS GENERATED FROM THERMAL INTERACTION OF GLUCOSE AND ALLIIN OR DEOXYALLIIN IN PROPYLENE-GLYCOL, Food chemistry, 51(3), 1994, pp. 281-286
Authors:
KOO CH
EVANS JW
SONG KY
YU TH
Citation: Ch. Koo et al., HIGH-TEMPERATURE OXIDATION OF TI3AL-NB ALLOYS, Oxidation of metals, 42(5-6), 1994, pp. 529-544
Authors:
YU TH
LIN LY
HO CT
Citation: Th. Yu et al., VOLATILE COMPOUNDS OF BLANCHED, FRIED BLANCHED, AND BAKED BLANCHED GARLIC SLICES, Journal of agricultural and food chemistry, 42(6), 1994, pp. 1342-1347
Authors:
YU TH
WU CM
HO CT
Citation: Th. Yu et al., MEAT-LIKE FLAVOR GENERATED FROM THERMAL INTERACTIONS OF GLUCOSE AND ALLIIN OR DEOXYALLIIN, Journal of agricultural and food chemistry, 42(4), 1994, pp. 1005-1009
Authors:
YU TH
WU CM
ROSEN RT
HARTMAN TG
HO CT
Citation: Th. Yu et al., VOLATILE COMPOUNDS GENERATED FROM THERMAL-DEGRADATION OF ALLIIN AND DEOXYALLIIN IN AN AQUEOUS-SOLUTION, Journal of agricultural and food chemistry, 42(1), 1994, pp. 146-153
Authors:
YU TH
WU CM
HO CT
Citation: Th. Yu et al., VOLATILE COMPOUNDS OF DEEP-OIL FRIED, MICROWAVE-HEATED, AND OVEN-BAKED GARLIC SLICES, Journal of agricultural and food chemistry, 41(5), 1993, pp. 800-805