SYNTHETIC FLAVORS - NEW APPROACH TO EFFICIENCY AND SAFETY

被引：3

作者：

AMOORE, JE ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

CHEMICAL SENSES & FLAVOUR | 1976年 / 2卷 / 01期

关键词：

D O I：

10.1093/chemse/2.1.27

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：27 / 38

页数：12

共 27 条

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AMOORE, JE ;

VENSTROM, D ;

NUTTING, MD .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :33-&

[2] MEASUREMENT OF SPECIFIC ANOSMIA [J].

AMOORE, JE ;

VENSTROM, D ;

DAVIS, AR .

PERCEPTUAL AND MOTOR SKILLS, 1968, 26 (01) :143-&

[3] SENSORY ANALYSIS OF ODOR QUALITIES IN TERMS OF STEREOCHEMICAL THEORY [J].

AMOORE, JE ;

VENSTROM, D .

JOURNAL OF FOOD SCIENCE, 1966, 31 (01) :118-+

[4] SPECIFIC ANOSMIA - A CLUE TO OLFACTORY CODE [J].

AMOORE, JE .

NATURE, 1967, 214 (5093) :1095-&

[5]

AMOORE JE, 1969, OLFACTION TASTE, P158

[6]

AMOORE JE, IN PRESS

[7]

AMOORE JE, 1975, OLFACTION TASTE 5, P283

[8] SPECIFIC ANOSMIA TO 1-PYRROLINE: THE SPERMOUS PRIMARY ODOR [J].

Amoore, John E. ;

Forrester, L. Janet ;

Buttery, Ron G. .

JOURNAL OF CHEMICAL ECOLOGY, 1975, 1 (03) :299-310

[9]

Bodansky M, 1928, J BIOL CHEM, V79, P241

[10]

Fenaroli G., 1971, HDB FLAVOR INGREDIEN

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