VOLATILE FLAVOR COMPONENTS OF PARSLEY LEAVES (PETROSELINUM-CRISPUM (MILL) NYMAN)

被引：20

作者：

FREEMAN, GG

WHENHAM, RJ

SELF, R

EAGLES, J

机构：

[1] NATL VEG RES STN,BIOCHEM SECT,WELLESBOURNE CV35 9EF,WARWICKSHIRE,ENGLAND

[2] ARC,FOOD RES INST,MASS SPECTROMETRY GRP,COLNEY LANE,NORWICH NOR 7OF,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740260412

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：465 / 470

页数：6

共 12 条

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[3] EFFECT OF SULPHATE NUTRITION ON FLAVOUR COMPONENTS OF ONION (ALLIUM-CEPA) [J].

FREEMAN, GG ;

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[4]

GARNERO J, 1968, FR SES PARFUMS, V11, P332

[5] MONOTERPENE HYDROCARBON COMPOSITION OF SOME ESSENTIAL OILS [J].

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STANLEY, WL ;

VANNIER, SH ;

SPITLER, EM .

JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :455-&

[6]

JOHNSON AE, 1971, CHEMY IND, P1214

[7]

Johnson M. W., 1973, Laboratory Practice, V22, P267

[8] VOLATILE CONSTITUENTS IN LEAVES OF PARSLEY [J].

KASTING, R ;

SYDOW, EV ;

ANDERSSON, J .

PHYTOCHEMISTRY, 1972, 11 (07) :2277-+

[9]

Schwimmer S., 1972, Flavour Industry, V3, P137

[10]

STOLL A, 1951, ADV ENZYMOL REL S BI, V11, P377

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