Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile
Version of Record online: 1 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages C199–C204, March 2011
How to Cite
Lee, J., Vázquez-Araújo, L., Adhikari, K., Warmund, M. and Elmore, J. (2011), Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile. Journal of Food Science, 76: C199–C204. doi: 10.1111/j.1750-3841.2010.02014.x
- Issue online: 1 MAR 2011
- Version of Record online: 1 MAR 2011
- MS 20100656 Submitted 6/12/2010, Accepted 11/24/2010.
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