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ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS
P. E. KOEHLER, M. E. MASON, G. V. ODELLVolume:
36
Year:
1971
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1971.tb03314.x
File:
PDF, 410 KB
english, 1971