FLAVOR COMPONENTS IN COGNAC

被引：26

作者：

SCHAEFER, J

TIMMER, R

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12356.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：10 / &

共 26 条

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WASSINK, JG .

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[2]

BARAUD J, 1961, B SOC CHIM FR, P1874

[3]

BARAUD JACQUES, 1964, QUALITAS PLANT MATER VEG, V11, P207, DOI 10.1007/BF01102084

[4] GAS CHROMATOGRAPHIC IDENTIFICATION OF ALCOHOLIC BEVERAGES [J].

BOBER, A ;

HADDAWAY, LW .

JOURNAL OF GAS CHROMATOGRAPHY, 1963, 1 (12) :8-13

[5] CONSTITUENTS OF HOP OIL [J].

BUTTERY, RG ;

KEALY, MP ;

MCFADDEN, WH ;

MON, TR ;

TERANISHI, R .

NATURE, 1963, 200 (490) :435-&

[6] CHEDDAR CHEESE FLAVOR - GAS CHROMATOGRAPHIC + MASS SPECTRAL ANALYSES OF NEUTRAL COMPONENTS OF AROMA FRACTION [J].

DAY, EA ;

LIBBEY, LM .

JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :583-+

[7]

DELUZARCHE A, 1967, ANN FALS EXPERT CHIM, V676, P173

[8]

DHONT JH, 1966, ANALYST, V92, P413

[9]

DZHAMPOLADYNA LM, 1962, VINODELIE VINOGRADAR, V22, P15

[10]

FOUASSIN A, 1959, REV FERMENT IND ALIM, V14, P206

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