BACKGROUND: Volatile compounds, together with sugars and acids, are the main chemical species determining the characteristic aroma and flavor of food. In peach, more than 100 volatiles have been identified. ## RESULTS: The essential oil of six peach and three nectarine accessions used in Italian b
โฆ LIBER โฆ
Identification of Major Volatile Odor Compounds in Frankfurters
โ Scribed by Chevance, Fabienne F. V.; Farmer, Linda J.
- Book ID
- 121203905
- Publisher
- American Chemical Society
- Year
- 1999
- Tongue
- English
- Weight
- 129 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0021-8561
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