VOLATILE COMPONENTS OF ROASTED PEANUTS - COMPARATIVE ANALYSIS OF BASIC FRACTION

被引：23
|
作者：
SHU, CK
WALLER, GR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1971.tb15134.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：579 / &
相关论文
共 50 条
  • [1] VOLATILE COMPONENTS OF ROASTED PEANUTS - BASIC FRACTION
    JOHNSON, BR
    WALLER, GR
    BURLINGAME, AL
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 1020 - +
  • [2] VOLATILE COMPONENTS OF ROASTED PEANUTS - NEUTRAL FRACTION
    JOHNSON, BR
    WALLER, GR
    FOLTZ, RL
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 1025 - &
  • [3] VOLATILE COMPONENTS OF ROASTED ALMONDS - BASIC FRACTION
    TAKEI, Y
    SHIMADA, K
    WATANABE, S
    YAMANISHI, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1974, 38 (03): : 645 - 648
  • [4] VOLATILE COMPONENTS OF ROASTED COCOA - BASIC FRACTION
    VITZTHUM, OG
    WERKHOFF, P
    HUBERT, P
    JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 911 - 916
  • [5] VOLATILE COMPONENTS OF ROASTED PEANUTS
    WALRADT, JP
    PITTET, AO
    KINLIN, TE
    MURALIDHARA, R
    SANDERSON, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 972 - +
  • [6] VOLATILE COMPONENTS OF ROASTED PEANUTS - AGFD
    WALRADT, JP
    PITTET, AO
    KINLIN, TE
    SANDERSO.A
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1970, (SEP): : 70 - &
  • [7] VOLATILE COMPONENTS OF ROASTED PEANUTS . MAJOR MONOCARBONYLS AND SOME NONCARBONYL COMPONENTS
    MASON, ME
    JOHNSON, B
    HAMMING, MC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) : 66 - &
  • [8] ROASTED LAMB FAT - BASIC VOLATILE COMPONENTS
    BUTTERY, RG
    LING, LC
    TERANISHI, R
    MON, TR
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (06) : 1227 - 1229
  • [9] BASIC FRACTION OF VOLATILE CONSTITUENTS FROM ROASTED COCONUT
    JAYALEKSHMY, A
    NARAYANAN, CS
    MATHEW, AG
    MADHUSUDANAN, KP
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1985, 18 (06): : 350 - 352
  • [10] Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography mass spectrometry
    Leunissen, M
    Davidson, VJ
    Kakuda, Y
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (09) : 2694 - 2699
12345