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3Sulphur- and nitrogen-containing volatile components of kohlrabi (Brassica oleracea var.gongylodes L.), Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression, Food and Bioprocess Technology García Ruano, J. L.; Cid, M. B.; Martín-Castro, A. M.; Alemán, J., Science of Synthesis, (2008) 39, 330..
Biological Oxidation, Science of Synthesis