A comparison of the chemical flavour composition of some brussels sprouts cultivars grown at different crop spacings
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 17 (6) , 1029-1032
- https://doi.org/10.1016/s0031-9422(00)94273-0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGEJournal of Food Science, 1970
- THE FLAVOR VOLATILES OF DEHYDRATED CABBAGEJournal of Food Science, 1970
- FLAVOR VOLATILES OF SOME COOKED VEGETABLESJournal of Food Science, 1970
- Volatiles of cooked cabbageJournal of the Science of Food and Agriculture, 1968