FORMATION OF VOLATILE FLAVOR COMPOUNDS IN GREEN BEANS FROM LINOLEIC AND LINOLENIC ACIDS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02396.x/fullpdf
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1. LIPOXYGENASE FROM TOMATO FRUIT: PARTIAL PURIFICATION AND STUDY OF SOME PROPERTIES
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3. Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, II. Enzymatische Bildung von Hexen-(2)-al-(1), Hexanal und deren Vorstufen
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