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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/55684
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dc.contributor.authorNishimura, Hiroyuki
dc.contributor.authorWijaya, C. Hanny
dc.contributor.authorMizutani, Junya
dc.date.accessioned2012-07-11T02:45:02Z
dc.date.available2012-07-11T02:45:02Z
dc.date.issued1988
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/55684
dc.language.isoen
dc.publisherAmerican Chemical Society
dc.relation.ispartofseriesJ. Agric. Food Chem.;36
dc.subjectAlliumen
dc.subjectflavoren
dc.subjectvinyl compoundsen
dc.subjectthrombosisen
dc.subjectvolatile sulfur compoundsen
dc.titleVolatile flavor components and antithrombotic agents: vinyldithiins from Allium victorialis L.en
dc.typeArticleen
Appears in Collections:Faculty of Agricultural Technology

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