Results 131 to 140 of about 21,769 (164)
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Volatile Flavor Compounds from Allium fistulosum L.
Journal of Essential Oil Research, 2000Abstract Capillary gas chromatography and GC/MS were used to analyse the volatile flavor compounds of Allium fistulosum L. grown in Cuba. A total of 28 compounds were identified, of which the main compounds are dipropyl disulfide (30.6%), methyl propyl trisulfide (12.0%) and dipropyl trisulfide (12.3%).
Jorge A. Pino +2 more
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Volatile flavor compounds from onion
Journal of Agricultural and Food Chemistry, 1971Mans. Boelens +3 more
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Popcorn flavor: identification of volatile compounds
Journal of Agricultural and Food Chemistry, 1970John P. Walradt +2 more
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Volatilities of organic flavor compounds in foods
Journal of Agricultural and Food Chemistry, 1971R. G. Buttery +3 more
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Representative Sampling of Volatile Flavor Compounds
2003Saskia van Ruth +3 more
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Volatile Flavor Compounds in Blended Tea of Citrus Peels
The Korean Tea Society, 2021Dong-Hwan Yang +2 more
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