Volatile compounds of rehydrated French beans, bell peppers and leeks. Part 2. Gas chromatography/sniffing port analysis and sensory evaluation.

S.M. van Ruth, J.P. Roozen, J.L. Cozijnsen, M.A. Posthumus

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)1-7
JournalFood Chemistry
Volume54
Publication statusPublished - 1995

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