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1 Ergebnisse
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Effects of different cooking methods on volatile flavor com..:
Bi, Jicai
;
Yang, Zhen
;
Li, Yang
...
International Journal of Gastronomy and Food Science. 31 (2023) - p. 100642 , 2023
Link:
https://doi.org/10.1016/j.ijgfs.2022.100642
RT Journal T1 <Title>Effects of different cooking methods on volatile flavor compounds in garlic</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2022.100642&Exemplar=1&LAN=DE A1 Bi, Jicai A1 Yang, Zhen A1 Li, Yang A1 Li, Bian A1 Gao, Yueyue A1 Ping, Chunyuan A1 Chen, Zhuo A1 Li, Congfa PB Elsevier BV YR 2023 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 31 SP 100642 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2022.100642 DO https://doi.org/10.1016/j.ijgfs.2022.100642 SF ELIB - SuUB Bremen
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