ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS.

Autor: KOEHLER, P. E., MASON, M. E., ODELL, G. V.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jul1971, Vol. 36 Issue 5, p816-818, 3p
Databáze: Complementary Index
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