CITRUS FLAVOR - VOLATILE CONSTITUENTS OF ESSENTIAL OIL OF ORANGE (CITRUS SINENSIS)

被引：22

作者：

BERNHARD, RA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00380.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：401 / &

共 33 条

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KEULEMANS, AIM
PURNELL, JH
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[2] BENEZET L, 1946, BULL SOC CHIM FRANCE, P359
[3] Bernhard R. A., 1958, FOOD RES, V23, P213
[4] BERNHARD RA, 1957, J ASSOC OFF AGR CHEM, V40, P915
[5] ANALYSIS AND COMPOSITION OF OIL OF LEMON BY GAS-LIQUID CHROMATOGRAPHY
BERNHARD, RA
[J]. JOURNAL OF CHROMATOGRAPHY, 1960, 3 (05): : 471 - 476
[6] BERNHARD RICHARD A., 1960, FOOD RES, V25, P531
[7] Identification of acetaldehyde in the steam distillate of the peel of citrus fruits
Biale, JB
Weiss, FT
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1939, 61 : 635 - 636
[8] CALVARANO M, 1957, ESSENZE DERIV AGRUMA, V4, P208
[9] CLARK JOAN R., 1960, FOOD RES, V25, P731
[10] CLARK JOAN R., 1960, FOOD RES, V25, P389