Article citationsMore>>

C. Alasalvar, F. Shaidi and K. R. Cadwaller, “Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylusavellana L.) Volatiles and Flavor by DHA/GC/ MS and Descriptive Sensory Analysis,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 17, 2003, pp. 5067-5072.
http://dx.doi.org/10.1021/jf0300846

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top