National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Kossa, T.

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Tressl, R.; Bahri, D.; Holzer, M.; Kossa, T., Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus, J. Agric. Food Chem., 1977, 25, 3, 459-463, https://doi.org/10.1021/jf60211a048 . [all data]