DEVELOPMENT OF OFF-ODORS AND OFF-FLAVORS IN PAPAYA PUREE

被引：17

作者：

CHAN, HT

FLATH, RA

FORREY, RR

CAVALETTO, CG

NAKAYAMA, TO

BREKKE, JE

机构：

[1] USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA

[2] USDA, ARS, FRUIT LAB, HONOLULU, HI 96822 USA

[3] UNIV HAWAII, COLL TROP AGR, DEPT FOOD SCI & TECHNOL, AGR EXPT STN, HONOLULU, HI 96822 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 04期

关键词：

D O I：

10.1021/jf60188a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：566 / 570

页数：5

共 11 条

[1]

Angara F. S. Jr., 1969, Transactions. American Society of Agricultural Engineers, V12, P745

[2]

Brekke J. E., 1972, Food Product Development, V6, P36

[3]

BREKKE JE, 1972, 170 U HAW HAW AGR EX

[4]

CHALLENGER F, 1959, ASPECTS ORGANIC CHEM

[5] THE MUSTARD OIL OF PAPAYA SEED [J].

ETTLINGER, MG ;

HODGKINS, JE .

JOURNAL OF ORGANIC CHEMISTRY, 1956, 21 (02) :204-205

[6]

FLATH RA, UNPUBLISHED DATA

[7] CONCENTRATION OF VOLATILE COMPOUNDS FROM DILUTE AQUEOUS SOLUTIONS [J].

FORSS, DA ;

JACOBSEN, VM ;

RAMSHAW, EH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) :1104-&

[8] CHROMATOGRAPHIC ANALYSIS OF VOLATILE COMPONENTS OF PAPAYA FRUIT [J].

KATAGUE, DB ;

KIRCH, ER .

JOURNAL OF PHARMACEUTICAL SCIENCES, 1965, 54 (06) :891-&

[9] BENZYL ISOTHIOCYANATE OF PAPAYA FRUIT [J].

TANG, CS .

PHYTOCHEMISTRY, 1971, 10 (01) :117-&

[10]

1960, METHODS ANALYSIS

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