IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5) , 540-543
- https://doi.org/10.1111/j.1365-2621.1970.tb04803.x
Abstract
No abstract availableKeywords
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