The sulfur components of Allium species as flavoring matter
- 1 January 1969
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 18 (1-3) , 72-84
- https://doi.org/10.1007/bf01100215
Abstract
No abstract availableKeywords
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- Das ätherische Öl der Küchenzwiebel (Allium Cepa L.)Archiv der Pharmazie, 1892