Study of the Volatile Components of a Candied Plum and Estimation of Their Contribution to the Aroma

AuthID
 P-003-T7E
4
Author(s)
Document Type
Article
Year published
2008
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 111, Issue: 4, Pages: 897-905 (9)
Indexing
Wos®
Scopus®
Crossref®26
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-46749140825
Wos: WOS:000258369600016
Source Identifiers
ISSN: 0308-8146
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