Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution
Monika Marcinkowska, Henryk H. Jeleń
Topics & Concepts
OdorChemistryFlavorSalivaPartition coefficientFood scienceBrassicaFlavourChromatographyOrganic chemistryBiochemistryBotanyBiologyOlfactory and Sensory Function StudiesGenomics, phytochemicals, and oxidative stressBiochemical Analysis and Sensing Techniques