INTERVENTION OF PHENOLIC-COMPOUNDS IN PLUM TECHNOLOGY .1. CHANGES DURING DRYING

被引：68

作者：

RAYNAL, J ^{[1
]}

MOUTOUNET, M ^{[1
]}

SOUQUET, JM ^{[1
]}

机构：

[1] INRA,INST PROD VIGNE,POLYMERES & TECH PHYS CHIM LAB,F-34060 MONTPELLIER,FRANCE

来源：

关键词：

D O I：

10.1021/jf00088a050

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1046 / 1050

页数：5

共 34 条

[11]

HERRMANN K, 1958, Z LEBENSMITTELUNTERS, V108, P152

[12]

HILLIS W. E., 1959, Journal of the Science of Food and Agriculture, V10, P135, DOI 10.1002/jsfa.2740100211

[13]

JOURET C, 1967, C R ACAD AGR FR, P231

[14]

LETANG G, 1986, OPTIMALISATION SECHA

[15]

MACHEIX JJ, 1977, FRUITS, V32, P397

[16]

Mathew A. G., 1971, Advances in Food Research, V19, P75, DOI 10.1016/S0065-2628(08)60031-2

[17]

Mcbean D. M., 1971, BIOCH FRUITS THEIR P, VII, P623

[18]

MELIN C, 1979, PHYSIOL VEG, V17, P573

[19]

MOUTOUNET M, 1981, Connaissance de la Vigne et du Vin, V15, P287

[20]

MOUTOUNET M, 1979, LEBENSM WISS TECHNOL, V12, P338