(Q104252541)

English

Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage

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scholarly article

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Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage (English)

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1 reference

based on heuristic

inferred from title

Brassica oleracea

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allyl isothiocyanate

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1 reference

author name string

H.-W. CHIN

1

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

QIAOLING ZENG

2

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

R.C. LINDSAY

3

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

publication date

26 August 2006

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

Journal of Food Science

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

61

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http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

1

1 reference

http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

101-104

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http://api.crossref.org/works/10.1111%2Fj.1365-2621.1996.tb14735.x

Identifiers

10.1111/J.1365-2621.1996.TB14735.X

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