Identification of potent odorants formed during the preparation of extruded potato snacks.
about
Respiratory and olfactory cytotoxicity of inhaled 2,3-pentanedione in sprague-dawley ratsNonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review.
P2860
Identification of potent odorants formed during the preparation of extruded potato snacks.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Identification of potent odora ...... ion of extruded potato snacks.
@en
Identification of potent odora ...... ion of extruded potato snacks.
@nl
type
label
Identification of potent odora ...... ion of extruded potato snacks.
@en
Identification of potent odora ...... ion of extruded potato snacks.
@nl
prefLabel
Identification of potent odora ...... ion of extruded potato snacks.
@en
Identification of potent odora ...... ion of extruded potato snacks.
@nl
P356
P1476
Identification of potent odorants formed during the preparation of extruded potato snacks
@en
P2093
Henryk H Jeleń
Małgorzata A Majcher
P304
P356
10.1021/JF050412X
P407
P577
2005-08-01T00:00:00Z