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2 matching references were found.

Karahadian, C.; Josephson, D.B.; Lindsay, R.C., Volatile compounds from Pencillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem., 1985, 33, 3, 339-343, https://doi.org/10.1021/jf00063a005 . [all data]

Josephson, D.B.; Lindsay, R.C.; Stuiber, D.A., Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis), J. Agric. Food Chem., 1983, 31, 2, 326-330, https://doi.org/10.1021/jf00116a035 . [all data]