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- Title:
Flavor Contribution and Formation of Heterocyclic Oxygen-Containing Key Aroma Compounds in Thermally Processed Foods
- Document type:
- Buchbeitrag
- Author(s):
- Schieberle, Peter; Hofmann, Thomas
- Pages contribution:
- 207 - 226
- Book title:
- ACS Symposium Series
- Publisher:
- American Chemical Society (ACS)
- Year:
- 2002
- Print-ISBN:
- http://id.crossref.org/isbn/0-8412-3777-8http://id.crossref.org/isbn/0-8412-1927-3
- DOI:
- doi:10.1021/bk-2002-0826.ch013
- Format:
- Text
BibTeX