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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance | doi.page

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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

Journal of Agricultural and Food Chemistry·2002·Vol. 50(22), pp. 6459–6467

Citations Over TimeTop 23% of 2002 papers

Erwan Engel, Céline Baty, Daniel Le Corre, Isabelle Souchon, Nathalie Martin

Abstract

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