Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb06327.x/fullpdf
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4. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi macfayden) by quantitation and flavor reconstitution experiments;Buettner;J Agric Food Chem,2001
5. Fresh tomato aroma volatiles-a quantitative study;Buttery;J Agric Food Chem,1987
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