Linoleic and linolenic acid as precursors of the cucumber flavor
Author:
Publisher
Wiley
Subject
Cell Biology,Organic Chemistry,Biochemistry
Reference5 articles.
1. Forss, D.A., E.A. Dunstone, E.H. Ramshaw and W. Stark, J. Food Sci. 27:90 (1962).
2. Fleming, H.P., W.Y. Cobb, J.L. Etchells and T.A. Bell, Ibid. 33:572 (1968).
3. Grosch, W., Z. Lebensmittel-Unters. u.-Forsch. 137:216 (1968).
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5. Rhee, K.S., and B.M. Watts, J. Food Sci. 31:664 (1966).
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