The Formation of Carbonyl Compounds in Cucumbers
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb09076.x/fullpdf
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1. Notizen: Enzymatische Bildung von Hexen -2 -al-l und Hexanal-1 bei der Aufarbeitung von Äpfeln
2. The Flavor of Cucumbers
3. Estimating carbonyl compounds in rancid fats and foods
4. Observations on the Production of α-Hexenal by Leaves of Certain Plants
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