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October 1, 1991Journal of Agricultural and Food Chemistry

Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.)

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Authors

HHHans‐Ulrich HumpfUniversity of MünsterPSPeter SchreierUniversity of Cologne

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Humpf et al. (1991) studied this question.

synapsesocial.com/papers/6a93bcc406b85605447c0b4ehttps://doi.org/10.1021/jf00010a028
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