National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Hill, J.K.

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Whitfield, F.B.; Hill, J.K.; Shaw, K.J., 2,4,6-Tribromoanisole: a potential cause of mustiness in packaged food, J. Agric. Food Chem., 1997, 45, 3, 889-893, https://doi.org/10.1021/jf960587u . [all data]