Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL‐methionine
- 1 July 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (7), 532-536
- https://doi.org/10.1002/jsfa.2740120706
Abstract
No abstract availableKeywords
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