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- 3 January 2003
- journal article
- Published by Wiley in Angewandte Chemie International Edition in English
- Vol. 42 (1) , 20
- https://doi.org/10.1002/anie.200390042
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Molekulare GastronomieAngewandte Chemie, 2002
- Molecular GastronomyAngewandte Chemie International Edition in English, 2002
- Flavour formation in meat and meat products: a reviewPublished by Elsevier ,1998
- Volatile flavor release from foods during eatingCritical Reviews in Food Science and Nutrition, 1996