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3 matching references were found.

Sarrazin E.; Shinkaruk S.; Bennetau B.; Frerot E.; Dubourdieu D., Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: Identification and quantification of new sulfanyl alcohols, J. Agric. Food Chem., 2007, 55, 4, 1437-1444, https://doi.org/10.1021/jf062582v . [all data]

Alla, S.; Malosse, C.; Cassel, S.; Rollin, P.; Frérot, B., La mévalonolactone : un composé volatil produit par Psammotettix alienus (Dhb), C.R. Acad. Sci. Ser. 3:, 2002, 325, 941-946. [all data]

Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E., Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS, Flav. Fragr. J., 2008, 23, 6, 434-440, https://doi.org/10.1002/ffj.1902 . [all data]