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Author:Grimm, C.C.

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4 matching references were found.

Fravel, D.R.; Connick, W.J., Jr.; Grimm, C.C.; Lloyd, S.W., Volatile compounds emitted by sclerotia of Sclerotinia minor, Sclerotinia sclerotiorum, and Sclerotium rolfsii, J. Agric. Food Chem., 2002, 50, 13, 3761-3764, https://doi.org/10.1021/jf0117098 . [all data]

Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Flores, M.; Grimm, C.C.; Toldrá, F.; Spanier, A.M., Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times, J. Agric. Food Chem., 1997, 45, 6, 2178-2186, https://doi.org/10.1021/jf960862c . [all data]

Lamikanra, O.; Grimm, C.C.; Inyang, I.D., Formation and occurrence of flavor components in Noble muscadine wine, Food Chem., 1996, 56, 4, 373-376, https://doi.org/10.1016/0308-8146(95)00183-2 . [all data]