Comparison of volatile components of dried squid to reaction products formed from the mixtures of hydrogen sulfide, ammonia, and aldehydes
- 30 June 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (4) , 1026-1031
- https://doi.org/10.1021/jf00088a047
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Nonacidic constituents of volatiles from cooked muttonJournal of Agricultural and Food Chemistry, 1979