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Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography
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Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1
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Effect of antioxidants on the volatiles of roasted sesame seeds
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An enzyme-linked immunosorbent assay for metalaxyl in foods
inferredcites →https://doi.org/10.1111/j.1365-2621.1974.tb00991.xopenalex-snapshot
SOME AROMA COMPONENTS OF ROASTED SESAME SEED (Sesamum indicum L.)
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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