SOME PARAMETERS AFFECTING VOLATILE PRODUCTION IN PEANUT HOMOGENATES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02208.x/fullpdf
Reference8 articles.
1. CONSISTENCY OF TOMATO PRODUCTS. 7. Effects of Acidification on Cell Walls and Cell Breakage
2. The Formation of Carbonyl Compounds in Cucumbers
3. PROTEIN-LIPID INTERACTIONS
4. FLAVOR CHEMISTRY OF TOMATO VOLATILES
5. Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF-FLAVORS DURING GRINDING OF RAW LEGUME SEEDS
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2. Characterization of volatile production during storage of lettuce (Lactuca sativa) seed;Journal of Experimental Botany;2010-09-01
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