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[ACS Symposium Series] Flavor Precursors Volume 490 (Thermal and Enzymatic Conversions) || Free and Bound Flavor Constituents of White-Fleshed Nectarines
Teranishi, Roy, Takeoka, Gary R., Güntert, MatthiasVolume:
10.1021/bk
Year:
1992
Language:
english
DOI:
10.1021/bk-1992-0490.ch010
File:
PDF, 1.98 MB
english, 1992