ODOUR INTENSITIES OF HOP OIL COMPONENTS

被引：186
作者：
GUADAGNI, DG
BUTTERY, RG
HARRIS, J
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1966年 / 17卷 / 03期
关键词：
D O I：
10.1002/jsfa.2740170311
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：142 / &
相关论文
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[2]  
BUTTERY RG, 1965, P AM SOC BREW CHEM, P103
[3]  
BUTTERY RG, IN PRESS
[4]   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-&
[5]   ADDITIVE EFFECT OF SUB-THRESHOLD CONCENTRATIONS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD AROMAS [J].
GUADAGNI, DG ;
BURR, HK ;
BUTTERY, RG ;
OKANO, S .
NATURE, 1963, 200 (491) :1288-&
[6]  
GUADAGNI DG, SUBMITTED
[7]  
HOWARD G. A., 1959, Journal of the Institute of Brewing, V65, P494
[8]  
WRIGHT RG, 1951, P AM AMER SOC BREW C, P87
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