Chemical composition of the volatile extracts fromBrassica oleracea L. var.botrytis ‘Romanesco’ cauliflower seeds
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference21 articles.
1. Additional volatile components of cabbage, broccoli, and cauliflower
2. Glucosinolates and derived products in cruciferous vegetables. Identification of organic nitriles from cabbage
3. Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance
4. VOLATILE FLAVOR COMPONENTS OF FRESH AND PRESERVED BRUSSELS SPROUTS GROWN AT DIFFERENT CROP SPACINGS
5. Identification of volatiles emitted during the blanching process of Brussels sprouts and cauliflower
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