The aroma of black currants.: 1. Higher boiling compunds
1964 (English)In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 18, no 5, p. 1105-1114Article in journal (Refereed)
Place, publisher, year, edition, pages
1964. Vol. 18, no 5, p. 1105-1114
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8302OAI: oai:DiVA.org:ri-8302DiVA, id: diva2:966173
2016-09-082016-09-082020-12-01Bibliographically approved