FREE AND BOUND TERPENE COMPOUNDS IN PAPAYA (CARICA-PAPAYA, L) FRUIT PULP

被引：45

作者：

HEIDLAS, J ^{[1
]}

LEHR, M ^{[1
]}

IDSTEIN, H ^{[1
]}

SCHREIER, P ^{[1
]}

机构：

[1] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,D-8700 WURZBURG,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期

关键词：

D O I：

10.1021/jf00125a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1020 / 1021

页数：2

共 9 条

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[7] BLACK TEA AROMA AND ITS FORMATION .1. PRODUCTION OF LINALOL AND GERANIOL BY HYDROLYTIC BREAKDOWN OF BOUND FORMS IN DISRUPTED TEA SHOOTS [J].

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[8] BENZYL ISOTHIOCYANATE OF PAPAYA FRUIT [J].

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[9]

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