The Effect of pH and Temperature on Cabbage Volatiles During Storage
Author:
Affiliation:
1. Dept. of Food Science and Technology; The Ohio State Univ; 2015 Fyffe Rd. Columbus OH 43210 U.S.A
2. Dept. of Food Engineering; Bayburt Univ; Bayburt 69000 Turkey
Publisher
Wiley
Subject
Food Science
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4. Additional volatile components of cabbage, broccoli, and cauliflower;Buttery;J Agr Food Chem,1976
5. Quantitative and sensory studies on tomato paste volatiles;Buttery;J Agr Food Chem,1990
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