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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance | Synapse

September 20, 2002

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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

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Abstract

International audience

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Cite This Study

Engel et al. (Fri,) studied this question.

synapsesocial.com/papers/69d99fab0d540cafc58367da https://doi.org/https://doi.org/10.1021/jf025579u