FLAVOR QUALITY OF TOMATOES

被引：22

作者：

DIRINCK, P ^{[1
]}

SCHREYEN, L ^{[1
]}

VANWASSENHOVE, F ^{[1
]}

SCHAMP, N ^{[1
]}

机构：

[1] STATE UNIV GHENT,FAC AGR SCI,DEPT ORG CHEM,B-9000 GHENT,BELGIUM

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740270603

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：499 / 508

页数：10

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[9] COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS [J].

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JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :224-+

[10] TOMATO VOLATILES - EFFECT OF VARIETY PROCESSING AND STORAGE TIME [J].

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HOFF, JE .

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