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[Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis., Nielsen, G.S., Poll, L., Journal of agricultural and food chemistry, Vol.52(6), 2004, 1642-1646] | [Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis., Nielsen, G.S., Poll, L., Journal of agricultural and food chemistry, Vol.52(6), 2004, 1642-1646] | ||
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[Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay., Granvogl, M., Christlbauer, | [Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay., Granvogl, M., Christlbauer, | ||