FACTORS INFLUENCING DEVELOPMENT OF AROMA IN APPLE PEELS

被引：55

作者：

GUADAGNI, DG

BOMBEN, JL

HUDSON, JS

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1971年 / 22卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740220303

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：110 / &

共 13 条

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NORTH, CJ .

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[2] IDENTIFICATION AND ORGANOLEPTIC EVALUATION OF COMPOUNDS IN DELICIOUS APPLE ESSENCE [J].

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BLACK, DR ;

GUADAGNI, DG ;

MCFADDEN, WH ;

SCHULTZ, TH .

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[3] VOLATILES IN GRAVENSTEIN APPLE ESSENCE IDENTIFIED BY GC-MASS SPECTROMETRY [J].

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MON, TR ;

TERANISHI, R .

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[4] VOLATILES OF APPLES DURING STORAGE AND RIPENING [J].

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DOESBURG, JJ .

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[5]

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[6] SUPERFICIAL SCALD A FUNCTIONAL DISORDER OF STORED APPLES .4. EFFECT OF VARIETY MATURITY OILED WRAPS AND DIPHENYLAMINE ON CONCENTRATION OF ALPHA-FARNESENE IN FRUIT [J].

HUELIN, FE ;

COGGIOLA, IM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (06) :297-+

[7] SUPERFICIAL SCALD A FUNCTIONAL DISORDER OF STORED APPLES .3. CONCENTRATION OF DIPHENYLAMINE IN FRUIT AFTER TREATMENT [J].

HUELIN, FE .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (06) :294-+

[8] EFFECT OF LOW CONCENTRATIONS OF OXYGEN ON PRODUCTION OF ETHYLENE AND ON OTHER RIPENING CHANGES IN APPLE FRUIT [J].

MEIGH, DF ;

REYNOLDS, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (04) :225-&

[9]

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[10]

MILLEVILLE HP, 1944, AIC63 US DEP AGR BUR

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