Published in
Elsevier, Food Chemistry, 4(111), p. 897-905
DOI: 10.1016/j.foodchem.2008.05.003
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Study of the volatile components of a candied plum and estimation of their contribution to the aroma
Journal article published in 2008 by
Cláudia Nunes,
Manuel A. Coimbra,
Jorge Saraiva 
,
Sílvia M. Rocha
,
Sílvia M. Rocha
This paper was not found in any repository, but could be made available legally by the author.
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