The role of sulfur compounds in food flavor part III: Thiols
- 1 January 1976
- journal article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 7 (2), 147-192
- https://doi.org/10.1080/10408397609527205
Abstract
No abstract availableThis publication has 89 references indexed in Scilit:
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