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
收藏
页码:328 / 332
页数:5
相关论文
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