ROASTED PEANUT FLAVOR AND ITS RELATION TO GROWTH ENVIRONMENT

被引：5

作者：

COBB, WY

SWAISGOOD, HE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06411.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：538 / +

页数：1

共 7 条

[1] EMERY D A, 1968, Oleagineux, V23, P99
[2] HOLLEY KT, 1968, 32 GEORG AGR EXPT RE
[3] HOLLEY KT, 1963, P PEANUT IMPROVEMENT, P52
[4] ISOLATION + LOCALIZATION OF PRECURSORS OF ROASTED PEANUT FLAVOR
MASON, ME
WALLER, GR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (03) : 274 - &
[5] NONVOLATILE FLAVOR COMPONENTS OF PEANUTS
MASON, ME
NEWELL, JA
JOHNSON, BR
KOEHLER, PE
WALLER, GR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) : 728 - &
[6] PRECURSORS OF TYPICAL AND ATYPICAL ROASTED PEANUT FLAVOR
NEWELL, JA
MASON, ME
MATLOCK, RS
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 767 - &
[7] WOODROOF JG, 1966, PEANUTS PRODUCTION P, P267