VOLATILE COMPONENTS OF ROASTED PEANUTS - COMPARATIVE ANALYSIS OF BASIC FRACTION

被引：23

作者：

SHU, CK

WALLER, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb15134.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：579 / &

共 13 条

[1] BIOSYNTHESIS OF METHYLCYCLOPENTANE MONOTERPENOIDS .I. SKYTANTHUS ALKALOIDS [J].

AUDA, H ;

JUNEJA, HR ;

EISENBRAUN, EJ ;

WALLER, GR ;

KAYS, WR ;

APPEL, HH .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1967, 89 (10) :2476-+

[2] QUANTITATION OF FLAVORFUL FOOD COMPONENTS USING ISOTOPE DILUTION [J].

COBB, WY .

JOURNAL OF FOOD SCIENCE, 1969, 34 (05) :466-&

[3]

HALLOCK DL, 1966, PEANUT FARMER, V2, P4

[4] STUDIES OF SEBUM .6. DETERMINATION OF THE COMPONENT FATTY ACIDS OF HUMAN FOREARM SEBUM BY GAS-LIQUID CHROMATOGRAPHY [J].

JAMES, AT ;

WHEATLEY, VR .

BIOCHEMICAL JOURNAL, 1956, 63 (02) :269-273

[5]

JOHNSON BFG, TO BE PUBLISHED

[6]

KOEHLER PE, 1969, THESIS OKLAHOMA STAT

[7] ISOLATION + LOCALIZATION OF PRECURSORS OF ROASTED PEANUT FLAVOR [J].

MASON, ME ;

WALLER, GR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (03) :274-&

[8] FLAVOR COMPONENTS OF ROASTED PEANUTS . SOME LOW MOLECULAR WEIGHT PYRAZINES AND A PYRROLE [J].

MASON, ME ;

JOHNSON, B ;

HAMMING, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (05) :454-&

[9]

MERRITT C, 1963, J AGR FOOD CHEM, V11, P152

[10]

PICKETT TA, 1952, 1 GEORG AGR EXPT STA

← 1 2 →