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7Identification of the key odorants in raw French beans and changes during cooking, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Volatiles from thermal decomposition of isomeric methyl (12S, 13S)-(E)-12,13-epoxy-9-hydroperoxy-10-octadecenoates, Lipids Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine), European Food Research and Technology Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Volatile components from trilinolein heated in air, Journal of the American Oil Chemistsu2019 Society Enantiomeric distribution of odour-active epoxyaldehydes in yuzu (Citrus junos Sieb. ex Tanaka), European Food Research and Technology Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats, Journal of the American Oil Chemistsu2019 Society