Volatile Flavor Components in the Headspace of the Babaco Fruit (Carica Pentagonia)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10194.x/fullpdf
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1. The identification of sesquiterpene hydrocarbons from gas-liquid chromatography retention data
2. Volatile Flavor Components in the Headspace of the Australian or "Bowen" Mango
3. Characterization of volatile constituents of an N.alpha.-formyl-L-lysine-D-lactose browning system
4. ODOUR QUALITIES: A GLOSSARY OF USAGE
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3. Use of experimental design to optimize the analysis of volatile compounds by dynamic headspace extraction followed by cold trapping and capillary GC;Journal of High Resolution Chromatography;1994-02
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