Taste-Active Compounds in a Traditional Italian Food:...

Chemistry & Biodiversity 2008 Vol. 5; Iss. 6

Taste-Active Compounds in a Traditional Italian Food: ‘Lampascioni’

Gigliola Borgonovo, Sara Caimi, Gabriella Morini, Leonardo Scaglioni, Angela Bassoli
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Volume:
5
Year:
2008
Language:
english
Pages:
11
DOI:
10.1002/cbdv.200890095
File:
PDF, 394 KB
english, 2008
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