Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation
- 31 December 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 54 (1) , 1-7
- https://doi.org/10.1016/0308-8146(95)92655-4
Abstract
No abstract availableKeywords
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