Formation of flavor components in asparagus. 1. Biosynthesis of sulfur-containing acids in asparagus
Tressl, Roland, Holzer, Maria, Apetz, MartinVolume:
25
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60211a025
Date:
May, 1977
File:
PDF, 564 KB
english, 1977