RAPID EXTRACTION METHOD FOR REPRODUCIBLE ANALYSIS OF AROMA VOLATILES

被引：15

作者：

KOK, MF

YONG, FM

LIM, G

机构：

[1] NATL UNIV SINGAPORE,FAC MED,DEPT BIOCHEM,SINGAPORE 0511,SINGAPORE

[2] NATL UNIV SINGAPORE,FAC SCI,DEPT BOT,SINGAPORE 0511,SINGAPORE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 05期

关键词：

D O I：

10.1021/jf00077a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：779 / 781

页数：3

相关论文

共 17 条

[1] ALBEROLA J, 1978, FLAVOR FOODS BEVERAG, P283
[2] A COMPARISON OF THE EFFICIENCY OF THE LIKENS AND NICKERSON EXTRACTOR FOR AQUEOUS, LIPID-AQUEOUS, AND LIPID SAMPLES
AUYEUNG, CY
MACLEOD, AJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (03) : 502 - 505
[3] THE PRODUCTION OF AROMA BY ASPERGILLUS-ORYZAE DURING THE PREPARATION OF SOY SAUCE KOJI
BULL, SM
YONG, FM
WONG, HA
[J]. FOOD CHEMISTRY, 1985, 17 (04) : 251 - 264
[4] ESSENTIAL OIL COMPOSITION OF CERATOCYSTIS-VIRESCENS
COLLINS, RP
HALIM, AF
[J]. MYCOLOGIA, 1977, 69 (06) : 1129 - 1136
[5] CHARACTERIZATION OF MANGO-LIKE AROMA IN CURCUMA-AMADA ROXB
GHOLAP, AS
BANDYOPADHYAY, C
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (01) : 57 - 59
[6] JENNINGS W, 1981, RECENT DEV HIGH RESO, P233
[7] VOLATILE COMPONENTS OF MUSKMELON FRUIT
KEMP, TR
KNAVEL, DE
STOLTZ, LP
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 196 - &
[8] AROMA PRODUCTION BY CULTURES OF CERATOCYSTIS-MONILIFORMIS
LANZA, E
KO, KH
PALMER, JK
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) : 1247 - 1250
[9] COMMERCIAL ORANGE ESSENCE - COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS
LUND, ED
BRYAN, WL
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 385 - 388
[10] LUND ED, 1978, ANAL FOODS BEVERAGES, P135