EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN-Reference-Cited by-同舟云学术

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EFFECT OF HYBRIDS AND PROCESSING ON THE DIMETHYL SULFIDE POTENTIAL OF SWEET CORN

Published:1973-11 Issue:7 Volume:38 Page:1136-1138
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WILLIAMS MARION P.,NELSON PHILIP E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb07221.x/fullpdf

Reference7 articles.

1. Dimethyl sulfide and its precursor in sweet corn

2. Odour thresholds of some organic compounds associated with food flavours

3. Methyl Sulfide and the Flavor of Milk

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Corn Flavor;Handbook of Fruit and Vegetable Flavors;2010-07-21

2. Shrunken2 Sweet Corn Yield and the Chemical Components of Quality;Journal of the American Society for Horticultural Science;1994-07

3. An extraction method for the determination of dimethyl sulfide in cooked corn;Journal of Food Composition and Analysis;1992-06

4. Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor;Evaluation of Quality of Fruits and Vegetables;1985

5. Sweet Corn Aroma: Studies of Its Chemical Components and Influence on Flavor;Evaluation of Quality of Fruits and Vegetables;1985

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