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

AuthID
 P-003-T7E
4
Author(s)
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 111, Número: 4, Páginas: 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
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service