QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .10. CHANGES OF AROMA SUBSTANCES DURING PROCESSING OF DRY PRODUCTS FROM CELERY TUBERS

被引：4

作者：

BERGER, RG

KOGEL, F

DRAWERT, F

RADOLA, BJ

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 177卷 / 05期

关键词：

D O I：

10.1007/BF01042190

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：328 / 332

页数：5

共 27 条

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KIM, IS .

[3]

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[4]

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[5]

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[6]

Drawert F., 1982, Chemie Mikrobiologie Technologie der Lebensmittel, V7, P179

[7]

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[8]

DRAWERT F, 1982, Z NATURFORSCH C, V37, P849

[9]

DRAWERT F, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P10

[10]

DRAWERT F, 1969, CHROMATOGRAPHIA, V2, P57