Volatile compounds contributing to fresh carrot aroma.
Citation
Forney, C.F., Jordan, M.A., et Darwish, S. (2006). « Volatile compounds contributing to fresh carrot aroma. », 2006 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Delta Hotel, Montréal, QC, Canada, May 28-30, 2006, p. 124.
Date de publication
2006-12-31