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, 2000
Abstract 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
openaire   +1 more source

Volatile flavor compounds from onion

Journal of Agricultural and Food Chemistry, 1971
Mans. Boelens   +3 more
openaire   +1 more source

Popcorn flavor: identification of volatile compounds

Journal of Agricultural and Food Chemistry, 1970
John P. Walradt   +2 more
openaire   +1 more source

Lepton flavor symmetries

Reviews of Modern Physics, 2021
Ferruccio Feruglio, Andrea Romanino
exaly  

Volatile Compounds Affecting Kiwifruit Flavor

1995
Harry Young   +4 more
openaire   +1 more source

Volatilities of organic flavor compounds in foods

Journal of Agricultural and Food Chemistry, 1971
R. G. Buttery   +3 more
openaire   +1 more source

Representative Sampling of Volatile Flavor Compounds

2003
Saskia van Ruth   +3 more
openaire   +1 more source

Volatile Flavor Compounds in Blended Tea of Citrus Peels

The Korean Tea Society, 2021
Dong-Hwan Yang   +2 more
openaire   +1 more source

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