NONVOLATILE ACIDS OF STRAWBERRIES

被引：9

作者：

SISTRUNK, WA ^{[1
]}

CASH, JN ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT HORTICULT,FAYETEVILLE,AR 72701

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02080.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：807 / 809

页数：3

共 9 条

[1] AMERINE MA, 1950, FOOD TECHNOL, V5, P13
[2] HULME A. C., 1957, Journal of the Science of Food and Agriculture, V8, P117, DOI 10.1002/jsfa.2740080303
[3] HULME AC, 1958, CHEM IND-LONDON, P659
[4] CONVERSIONS OF SUGARS TO ORGANIC ACIDS IN STRAWBERRY FRUIT
MARKAKIS, P
EMBS, RJ
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 629 - &
[5] NONVOLATILE ACIDS OF BLUEBERRIES
MARKAKIS, P
KRISHNA, SP
JARCZYK, A
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (01) : 8 - +
[6] Sistrunk W.A., 1968, ARKANSAS FARM RES, V17, P2
[7] WHITING G. C., 1958, Journal of the Science of Food and Agriculture, V9, P244, DOI 10.1002/jsfa.2740090411
[8] STORAGE EFFECTS ON FRUITS - NONVOLATILE ORGANIC ACIDS + CORE BREAKDOWN OF BARTLETT PEARS
WILLIAMS, MW
PATTERSON, ME
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (01) : 80 - &
[9] COLOR QUALITY OF FROZEN STRAWBERRIES - EFFECT OF ANTHOCYANIN, PH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY
WROLSTAD, RE
PUTNAM, TP
VARSEVELD, GW
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 448 - +