Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference5 articles.
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4. Important odorants in moderately roasted sesame;Schieberle;Food Chem.,1995
5. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid;Ullrich;Z. Lebensm. Unters. Forsch.,1987
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