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10Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup, Food Analytical Methods Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny, European Food Research and Technology Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate, Journal of Ocean University of China Potent odorants causing the warmed-over flavour in boiled beef, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung (2S,4E)-2-Hydroxy-4-octen-3-one, a Male-Produced Attractant Pheromone of the Cerambycid Beetle Tylonotus bimaculatus, Journal of Chemical Ecology Volatile compounds of oxidized pork phospholipids, Journal of the American Oil Chemists' Society Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef, Journal of Food Science and Technology Landais, Y.; Vincent, J. M., Science of Synthesis, (2005) 26, 677..
Of 1,2-Diols, Science of Synthesis