4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
University of Missouri
Columbia, Estados UnidosPublikationen in Zusammenarbeit mit Forschern von University of Missouri (1)
2011
-
Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile
Journal of Food Science, Vol. 76, Núm. 2, pp. C199-C204