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	1.	Characterization of aroma volatiles in tomatoes by sensory analyses. [electronic resource] by Krumbein, A Auerswald, H Producer: 19990317 In: Die Nahrung vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Changes of glucosinolates in mixed fresh-cut broccoli and cauliflower florets in modified atmosphere packaging. [electronic resource] by Schreiner, M Peters, P Krumbein, A Producer: 20080125 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck). [electronic resource] by Ulrich, D Krumbein, A Schonhof, I Hoberg, E Producer: 19990317 In: Die Nahrung vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Interaction between atmospheric CO2 and glucosinolates in broccoli. [electronic resource] by Schonhof, I Kläring, H-P Krumbein, A Schreiner, M Producer: 20070510 In: Journal of chemical ecology vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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