droughtfield capacitygenotypesirrigationleavessafflowersoil physical propertiesstemssunflowerstemperatureNot Availabledoi:10.1088/0022-3719/16/29/019P.H. van der SchaftH. de GoedeN. BurgFlavour Science
Diacetyl and 2,3-pentanedione (vicinal diketones, VDKs) are known to be important flavour compounds present in beer. In brewing industry the characteristic buttery taste of diacetyl has long been a major organoleptic problem. Human taste threshold for diacetyl in beer is very low (0.05-0.10 mg...