ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS
- 1 July 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (5) , 816-818
- https://doi.org/10.1111/j.1365-2621.1971.tb03314.x
Abstract
No abstract availableKeywords
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