FATTY-ACID COMPOSITION AND ORGANOLEPTIC QUALITY OF 4 CLONES OF DURIAN (DURIO-ZIBETHINUS, MURR)

被引：8

作者：

BERRY, SK

机构：

来源：

关键词：

D O I：

10.1007/BF02899460

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：716 / 717

页数：2

共 9 条

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HOWARD, GE ;

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BANDYOPADHYAY, C ;

GHOLAP, AS .

BERRY, SK .

[4] ROLE OF LIPIDS IN FLAVORS [J].

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[5]

Hulme AC, 1970, BIOCH FRUITS THEIR P, V1, P2

[6]

HULME AC, 1970, BIOCH FRUITS THEIR P, V2

[7]

Maier H. G., 1975, P INT S AR RES ZEIST, P143

[8] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS [J].

PATTON, S .

[9]

STANTON W. R., 1966, TROP SCI, V8, P6