ABOUT BIOGENESIS OF AROMA SUBSTANCES IN PLANTS AND FRUITS .6. ESTERS, ALCOHOLS, CARBONYL-COMPOUNDS AND PHENOLETHER AS CONSTITUENTS OF BANANA-AROMA

被引：27

作者：

TRESSL, R

DRAWERT, F

HEIMANN, W

EMBERGER, R

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1970年 / 142卷 / 05期

关键词：

D O I：

10.1007/BF01288217

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：313 / &

共 17 条

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[2] BIOGENESIS OF FLAVORS IN VEGETABLES AND FRUITS .3. GAS CHROMATOGRAPHY OF COMPOUNDS PRODUCING APPLE FLAVORS [J].

DRAWERT, F ;

HEIMANN, W ;

EMBERGER, R ;

TRESSL, R .

PHYTOCHEMISTRY, 1968, 7 (05) :881-&

[3]

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[4]

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[5] VOLATILE COMPONENTS OF BARTLETT PEAR .V. [J].

HEINZ, DE ;

JENNINGS, WG .

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[6]

HULTIN HO, 1961, FOOD TECHNOL-CHICAGO, V15, P440

[7]

ISSENBERG O, 1963, J AGRIC FOOD CHEM, V11, P2

[8]

KOSUGE T, 1963, J PHARM SOC JAPAN, V83, P422

[9]

MCCHARTHY AJ, 1964, J GAS CHROMATOGR, V2, P121

[10]

MCCHARTHY AJ, 1963, J FOOD SCI, V28, P379

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