VOLATILE COMPONENTS OF ROASTED PEANUTS - NEUTRAL FRACTION

被引：3

作者：

JOHNSON, BR

WALLER, GR

FOLTZ, RL

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 05期

关键词：

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

页码：1025 / &

共 21 条

[1]

VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS [J].

BONDAROV.HA ;

FRIEDEL, P ;

KRAMPL, V ;

RENNER, JA ;

SHEPHARD, FW ;

GIANTURC.MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) :1093-&

[2]

SEPARATING AND ISOLATING AROMA AND FLAVOR CONSTITUENTS OF ROASTED PEANUTS [J].

BROWN, BA ;

KONIGSBACHER, KS ;

ELLISON, FE ;

MANN, GE .

JOURNAL OF FOOD SCIENCE, 1968, 33 (06) :595-+

[3]

BUDZIKIEWICZ H, 1967, MASS SPECTROMETRY OR, P602

[4]

Cornu A., 1966, COMPILATION MASS SPE

[5]

Deck R. E., 1968, Dissertation Abstracts, Section B, V29, P2078

[6]

STUDIES ON AROMAS .16. AROMA OF CACAO 3 [J].

FLAMENT, I ;

WILLHALM, B ;

STOLL, M .

HELVETICA CHIMICA ACTA, 1967, 50 (08) :2233-&

[7]

RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE 2 PYRAZINES ET PYRIDINES [J].

GOLDMAN, IM ;

SEIBL, J ;

FLAMENT, I ;

GAUTSCHI, F ;

WINTER, M ;

WILLHALM, B ;

STOLL, M .

HELVETICA CHIMICA ACTA, 1967, 50 (02) :694-&

[8]

JOHNSON BR, 1971, J AGR FOOD CHEM, V19, P1020, DOI 10.1021/jf60177a018

[9]

SUR LA COMPOSITION DE LAROME DE CACAO [J].

MARION, JP ;

MUGGLERC.F ;

VIANI, R ;

BRICOUT, J ;

REYMOND, D ;

EGLI, RH .

HELVETICA CHIMICA ACTA, 1967, 50 (06) :1509-&

[10]

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-&

← 1 2 3 →