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8Determination of the volatile constituents of ChineseCoriandrum sativum L. by gas chromatographyu2014Mass spectrometry with solid-phase microextraction, Chromatographia The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb, Flavor Chemistry of Ethnic Foods Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process, Journal of the American Oil Chemists' Society Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine), European Food Research and Technology Roots volatiles and fatty acids of coriander (Coriandrum sativum L.) grown in saline medium, Acta Physiologiae Plantarum Photochemical transformations of sphingosine and serinol in aqueous and ethanol solutions, High Energy Chemistry