CHARACTERIZATION OF ADDITIONAL VOLATILE COMPONENTS OF TOMATO

被引：251

作者：

BUTTERY, RG

SEIFERT, RM

GUADAGNI, DG

LING, LC

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 03期

关键词：

D O I：

10.1021/jf60175a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：524 / &

共 28 条

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[2]

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SEIFERT, RM .

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[4]

BUTTERY RG, 1969, J AGR FOOD CHEM, V17, P1322, DOI [10.1021/jf60166a061, 10.1021/jf60162a025]

[5] GAS CHROMATOGRAPHY OF FIELD- GLASS- GREENHOUSE-GROWN AND ARTIFICIALLY RIPENED TOMATOES [J].

DALAL, KB ;

OLSON, LE ;

YU, MH ;

SALUNKHE, DK .

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[6]

Guadagni D. G., 1969, Food Technology (Champaign), V23, P375

[7] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

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BUTTERY, RG ;

OKANO, S .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) :761-&

[8]

HEIN RE, 1963, MAR C ADV FLAV RES N

[9]

HEIN RE, 1964, ARS7229 US AGR RES S, P18

[10]

KAZENIAC S J, 1970, Journal of Food Science, V35, P519, DOI 10.1111/j.1365-2621.1970.tb04799.x

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