Volatile Components Contributed to Koku Taste
نویسندگان
چکیده
منابع مشابه
Volatile components of some Rutaceae species.
The volatile components of the aerial parts of Ruta graveolens and Haplophyllum suaveolens, as well as of leaves of Zanthoxylum limoncello, Z. panamense and Z. setulosum have been studied by GC/MS analysis.
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2014
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan.109.161