VOLATILE AROMA COMPONENTS OF COOKED ARTICHOKE

[1] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF DRY RED BEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (03) : 516 - 519

[2] BUTTERY RG, 1970, J AGR FOOD CHEM, V18, P539

[3] CHARACTERISATION OF SOME MUSHROOM VOLATILES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (09) : 477 - &

[4] VINYL KETONES IN OXIDIZED FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1962, 39 (06) : 308 - &

[5] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[6] ODOUR INTENSITIES OF HOP OIL COMPONENTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) : 142 - &

[7] SAMEK Z, 1971, Tetrahedron Letters, V50, P4775

[8] SCHNEIDER G, 1974, PLANTA MED, V26

[1] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF DRY RED BEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (03) : 516 - 519

[2] BUTTERY RG, 1970, J AGR FOOD CHEM, V18, P539

[3] CHARACTERISATION OF SOME MUSHROOM VOLATILES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (09) : 477 - &

[4] VINYL KETONES IN OXIDIZED FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1962, 39 (06) : 308 - &

[5] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[6] ODOUR INTENSITIES OF HOP OIL COMPONENTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) : 142 - &

[7] SAMEK Z, 1971, Tetrahedron Letters, V50, P4775

[8] SCHNEIDER G, 1974, PLANTA MED, V26