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Effect of added thiamine on the key odorant compounds and aroma of cooked ham
Thomas, Caroline, Mercier, Frédéric, Tournayre, Pascal, Martin, Jean-Luc, Berdagué, Jean-LouisVolume:
173
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.10.078
Date:
April, 2015
File:
PDF, 755 KB
english, 2015