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49The neutral volatile components of Czechoslovak plum brandy, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Unsaturated Hydrocarbons, Other Organic Ligands Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatographyu2013mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution, Food Science and Biotechnology Reduction of Carbonyl Compounds with Polyethylsiloxane in the Presence of Titanium Compounds, Russian Journal of Organic Chemistry Venturello, P.; Barbero, M., Science of Synthesis, (2006) 8, 1361..
Ester Synthesis, Science of Synthesis