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Food Flavors and Chemistry: Advances of the New Millennium, Flavor characteristics of tempe. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, A. Apriyantono, Nurkori, S. Nurjanah, B. Satiawihardja
, 2001
, Pages 171-182
Aromatic and Heteroaromatic Chemistry: Volume 6, Five-membered ring systems. H. Suschitzky, O. Meth-Cohn, G. V. Boyd
, 1978
, Volume 6
, Pages 14-80
Organic Compounds of Sulphur, Selenium and Tellurium: Volume 2, Thiazoles. D. H. Reid, F. Kurzer
, 1973
, Volume 2
, Pages 587-652
Organic Compounds of Sulphur, Selenium and Tellurium: Volume 4, Thiazoles and related compounds. D. R. Hogg, B. Iddon, P. A. Lowe
, 1977
, Volume 4
, Pages 356-385
Organic Compounds of Sulphur, Selenium and Tellurium: Volume 5, Thiazoles and related compounds. D. R. Hogg, B. Iddon, P. A. Lowe
, 1979
, Volume 5
, Pages 358-392
Organic Compounds of Sulphur, Selenium and Tellurium: Volume 1, Thiazoles and related compounds. D. H. Reid, F. Kurzer
, 1970
, Volume 1
, Pages 378-409
Aromatic and Heteroaromatic Chemistry: Volume 4, Addition reactions. C. W. Bird, G. W. H. Cheeseman, G. V. Boyd
, 1976
, Volume 4
, Pages 317-359