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Author:Peppard, T.L.

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4 matching references were found.

Peppard, T.L., Volatile flavor constituents of Monstera deliciosa, J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018 . [all data]

Benn, S.M.; Peppard, T.L., Characterization of tequila flavor by instrumental and sensory analysis, J. Agric. Food Chem., 1996, 44, 2, 557-566, https://doi.org/10.1021/jf9504172 . [all data]

Gautschi, M.; Schmid, J.P.; Peppard, T.L.; Ryan, T.P.; Tuorto, R.M.; Yang, X., Chemical characterization of diketopiperazines in beer, J. Agric. Food Chem., 1997, 45, 8, 3183-3189, https://doi.org/10.1021/jf9700992 . [all data]

Peppard, T.L.; Ramus, S.A., Use of Kovats' gas chromatographic retention indices in beer flavor studies, Am. Soc. Brew. Chem. Proc., 1988, 46, 2, 26-30. [all data]