Search Results

Search criteria:

2 matching references were found.

Garbusov, V.; Rehfeld, G.; Wölm, G.; Golovnja, R.V.; Rothe, M., Volatile sulfur compounds contributing to meat flavour. Part 1. Components identified in boiled meat, Nahrung, 1976, 20, 3, 235-241, https://doi.org/10.1002/food.19760200302 . [all data]

Rehfeld, S.J., Solubilization of benzene in aqueous solutions of n-alkylammonium bromide, n-alkanols, acetic acid, and perchloric acid measured by differential spectroscopy, J. Am. Chem. Soc., 1973, 95, 4489-92. [all data]