USE OF AN OCTADECYL-BONDED SILICA AND A STYRENE-DIVINYLBENZENE COPOLYMER FOR THE RECOVERY OF BLACKCURRANT AROMA COMPOUNDS FROM A FOOD PLANT WASTE-WATER

被引：9

作者：

BITTEUR, S

ROSSET, R

机构：

[1] INRA,RECH AROMES LAB,F-21034 DIJON,FRANCE

[2] ECOLE SUPER PHYS & CHIM IND,CHIM ANALYT LAB,F-75231 PARIS 05,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10195.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：141 / 147

页数：7

共 14 条

[1] AROMA OF BLACK CURRANTS .1. HIGHER BOILING COMPOUNDS
ANDERSSON, J
VONSYDOW, E
[J]. ACTA CHEMICA SCANDINAVICA, 1964, 18 (05): : 1105 - &
[2] AROMA OF BLACK CURRANTS .3. CHEMICAL CHARACTERIZATION OF DIFFERENT VARIETIES AND STAGES OF RIPENESS BY GAS CHROMATOGRAPHY
ANDERSSON, J
VONSYDOW, E
[J]. ACTA CHEMICA SCANDINAVICA, 1966, 20 (02): : 529 - +
[3] BITTEUR S, 1984, ANALUSIS, V12, P51
[4] COMPARISON OF OCTADECYL-BONDED SILICA AND STYRENE DIVINYLBENZENE COPOLYMER SORBENTS FOR TRACE ENRICHMENT PURPOSES - FUNDAMENTAL-ASPECTS .1. CALIBRATION OF THE STATIONARY PHASES IN PURE WATER
BITTEUR, S
ROSSET, R
[J]. JOURNAL OF CHROMATOGRAPHY, 1987, 394 (02): : 279 - 293
[5] COMPARISON OF OCTADECYL-BONDED SILICA AND STYRENE-DIVINYLBENZENE COPOLYMER SORBENTS FOR TRACE ENRICHMENT PURPOSES FUNDAMENTAL-ASPECTS .2. LINEAR CHROMATOGRAPHIC BEHAVIOR OF THE EXTRACTING SUPPORTS
BITTEUR, S
ROSSET, R
[J]. CHROMATOGRAPHIA, 1987, 23 (03) : 163 - 168
[6] THE STATIONARY PHASE CAPACITY CONCEPT IN ELUTION LIQUID-CHROMATOGRAPHY
GAREIL, P
SEMERDJIAN, L
CAUDE, M
ROSSET, R
[J]. JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY & CHROMATOGRAPHY COMMUNICATIONS, 1984, 7 (03): : 123 - 131
[7] Latrasse A., 1982, Sciences des Aliments, V2, P145
[8] LATRASSE A., 1969, Ind. aliment. agric., V86, P33
[9] VOLATILE CONSTITUENTS OF BLACK CURRANT RIBES NIGRUM L .I. A COMMERCIAL BLACK-CURRANT DISTILLATE
NURSTEN, HE
WILLIAMS, AA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) : 91 - &
[10] CONCENTRATION AND FRACTIONATION OF AROMAS ON REVERSE-PHASE ADSORBENTS
PARLIMENT, TH
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (04) : 836 - 841

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