An extraction method for the determination of dimethyl sulfide in cooked corn
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
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2. Dimethyl sulfide and its precursor in sweet corn;Bills;J. Agric. Food Chem,1968
3. DMS levels in the aroma of cooked frozen sweet corn as affected by cultivar, maturity, blanching and packaging;Dignan;J. Food. Sci,1976
4. Quantitative evaluation of headspace determination of dimethyl sulphide in malt;Drozd;J. Inst. Brew,1990
5. Sweet corn aroma, chemical components and relative importance in the overall flavor response;Flora;J. Food. Sci,1974
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