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2 matching references were found.

Tressl, R.; Holzer, M.; Apetz, M., Formation of flavor components in asparagus. 1. Biosynthesis of sulfur-containing acids in asparagus, J. Agric. Food Chem., 1977, 25, 3, 455-459, https://doi.org/10.1021/jf60211a025 . [all data]

Tressl, R.; Renner, R.; Apetz, M., Flüchtige phenolische Verbingungen in Bier, Rauchbier and Sherry, Z. Lebensm. Unters. Forsch., 1976, 162, 2, 115-122, https://doi.org/10.1007/BF01274253 . [all data]