SEPARATION OF COMPONENTS OF AROMA CONCENTRATES ON BASIS OF FUNCTIONAL GROUP AND AROMA QUALITY

被引：19

作者：

PALMER, JK ^{[1
]}

机构：

[1] MIT, DEPT NUTR & FOOD SCI, CAMBRIDGE, MA 02139 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 05期

关键词：

D O I：

10.1021/jf60189a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：923 / 925

页数：3

共 7 条

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[5] CHEMISTRY OF FOOD FLAVOR .1. VOLATILE CONSTITUENTS OF PASSION FRIUT, PASSIFLORA-EDULIS [J].

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