VOLATILE AROMA COMPONENTS OF COOKED ARTICHOKE

被引：35

作者：

BUTTERY, RG

GUADAGNI, DG

LING, LC

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 04期

关键词：

D O I：

10.1021/jf60218a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：791 / 793

页数：3

共 8 条

[1] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF DRY RED BEANS [J].

BUTTERY, RG ;

SEIFERT, RM ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (03) :516-519

[2]

BUTTERY RG, 1970, J AGR FOOD CHEM, V18, P539

[3] CHARACTERISATION OF SOME MUSHROOM VOLATILES [J].

CRONIN, DA ;

WARD, MK .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (09) :477-&

[4] VINYL KETONES IN OXIDIZED FATS [J].

FORSS, DA ;

STARK, W ;

RAMSHAW, EH .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1962, 39 (06) :308-&

[5] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

GUADAGNI, DG ;

BUTTERY, RG ;

OKANO, S .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) :761-&

[6] ODOUR INTENSITIES OF HOP OIL COMPONENTS [J].

GUADAGNI, DG ;

BUTTERY, RG ;

HARRIS, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) :142-&

[7]

SAMEK Z, 1971, Tetrahedron Letters, V50, P4775

[8]

SCHNEIDER G, 1974, PLANTA MED, V26

← 1 →