| Автор | Ho, C.-T. |
| Автор | Mussinan, C. J. |
| Автор | Shahidi, F. |
| Автор | Contis, E. Tratras |
| Дата выпуска | 2010 |
| ISBN | 978-1-84755-201-3 |
| Формат | application.pdf |
| Издатель | Royal Society of Chemistry |
| Название | The Aroma of Guavas – Key Aroma Compounds and Influence of Tissue Disruption |
| Тип | other |
| DOI | 10.1039/9781849731782-00189 |
| Print ISSN | 0260-6291 |
| Журнал | Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods |
| Первая страница | 189 |
| Последняя страница | 194 |
