QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .10. CHANGES OF AROMA SUBSTANCES DURING PROCESSING OF DRY PRODUCTS FROM CELERY TUBERS

被引：4

作者：

BERGER, RG

KOGEL, F

DRAWERT, F

RADOLA, BJ

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 177卷 / 05期

关键词：

D O I：

10.1007/BF01042190

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：328 / 332

页数：5

共 27 条

[1] Askar A., 1973, Deutsche Lebensmittel-Rundschau, V69, P360
[2] PHTHALIDE COMPONENTS OF CELERY ESSENTIAL OIL
BJELDANES, LF
KIM, IS
[J]. JOURNAL OF ORGANIC CHEMISTRY, 1977, 42 (13) : 2333 - 2335
[3] CURDOVA M, 1970, PRAZE E, V28, P107
[4] CURDOVA M, 1974, FSTA, P168
[5] Do J. Y., 1973, Confructa, V18, P258
[6] Drawert F., 1982, Chemie Mikrobiologie Technologie der Lebensmittel, V7, P179
[7] DRAWERT F, 1966, LIEBIGS ANN CHEM, V694, P200
[8] DRAWERT F, 1982, Z NATURFORSCH C, V37, P849
[9] DRAWERT F, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P10
[10] DRAWERT F, 1969, CHROMATOGRAPHIA, V2, P57