MAJOR VOLATILE COMPONENTS OF JUICE OF AMERICAN CRANBERRY

被引：22

作者：

CROTEAU, RJ

FAGERSON, IS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03635.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：386 / &

共 18 条

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[2] AROMA OF BLACK CURRANTS .1. HIGHER BOILING COMPOUNDS
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[3] AROMA CRANBERRIES .I. VACCINIUM VITIS-IDAEA L
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[4] ANJOU K, IN PRESS
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[6] FELLERS CR, 1955, 481 U MASS AGR EXP S, P13
[7] IDENTIFICATION AND ORGANOLEPTIC EVALUATION OF COMPOUNDS IN DELICIOUS APPLE ESSENCE
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) : 29 - &
[8] PREPARATION OF FRUIT ESSENCES FOR GAS CHROMATOGRAPHY
HEINZ, DE
SEVENANTS, MR
JENNINGS, WG
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (01) : 63 - +
[9] VOLATILE COMPONENTS OF PEACH
JENNINGS, WG
SEVENANTS, MR
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 796 - +
[10] Markley KS, 1934, J BIOL CHEM, V105, P643