HIGHLIGHTS
- who: Monika A. Marcinkowska and Henryk H. Jeleu0144 from the Faculty of Food Science and Nutrition, Poznanu0301 University of Life Sciences, Wojska Polskiego, Poznanu0301, Poland have published the research work: Role of Sulfur Compounds in Vegetable and Mushroom Aroma, in the Journal: Molecules 2022, 6116 of /2022/
- what: The influence of food vegetables, processing, especially Brassica;baking, however, the present review on is focused solely on aroma namely cooking, freezing, and frying, sulfur compounds will compounds. be discussed. There is limited research focusing on the sensory evaluation of pure compounds and estimation of currently limited . . .
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