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IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES

✍ Scribed by F. T. MARUYAMA

Book ID: 108799167
Publisher: Institute of Food Technologists
Year: 1970
Tongue: English
Weight: 444 KB
Volume: 35
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1970.tb04803.x

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