Origin of Methanol and Dimethyl Sulphide from Cooked Foods
- 1 November 1963
- journal article
- Published by Springer Nature in Nature
- Vol. 200 (4909), 885
- https://doi.org/10.1038/200885a0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Studies on the ‘fermentation’ of ceylon tea. X.—pectic enzymes in tea leafJournal of the Science of Food and Agriculture, 1958
- THE ONION: GASEOUS EMANATION PRODUCTSJournal of Food Science, 1956
- Isolation and Identification of a Naturally Occurring Analog of Methionine1aJournal of the American Chemical Society, 1954