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9Volatile constituents of glutathione u2013 ribose model system and its antioxidant activity, Amino Acids Volatile degradation products ofl-dehydroascorbic acid, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung LuxS-independent formation of AI-2 from ribulose-5-phosphate, BMC Microbiology Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods, Flavor Chemistry of Ethnic Foods Maillard reactions and meat flavour development, Flavor of Meat and Meat Products The aroma of finnish wild raspberries, Rubus idaeus, L., Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Br??unungsreaktionen von Pentosen mit Aminen, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Male sex pheromone of cockroachEurycotis floridana (walker) (Blattidae, Polyzosteriinae): Role and composition of tergites 2 and 8 secretions, Journal of Chemical Ecology Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation, Biotechnology Letters