VOLATILE COMPONENTS OF RIPE TOMATOES AND THEIR JUICES, PUREES AND PASTES

被引：36

作者：

CHUNG, TY ^{[1
]}

HAYASE, F ^{[1
]}

KATO, H ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1983年 / 47卷 / 02期

关键词：

D O I：

10.1080/00021369.1983.10865633

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：343 / 351

页数：9

共 24 条

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[2] CHANGES OF FLAVOR COMPONENTS OF TOMATO FRUITS DURING ARTIFICIAL RIPENING [J].

CHUNG, TY ;

KURATA, T ;

KATO, H ;

FUJIMAKI, M .

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[3]

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[4] ENZYMIC BREAKDOWN OF LIPIDS TO VOLATILE AND NONVOLATILE CARBONYL FRAGMENTS IN DISRUPTED TOMATO FRUITS [J].

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MATTHEW, JA ;

WRIGHT, AJ ;

FISHWICK, MJ .

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[5] CONSTITUENTS OF TOMATOES [J].

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[6] PRODUCTS FROM THERMAL DEGRADATION OF SOME NATURALLY OCCURRING MATERIALS [J].

HIGMAN, EB ;

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SCHLOTZH.WS .

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[7]

JOHNSON AE, 1971, CHEM IND, V23, P1212

[8] THERMAL-DEGRADATION OF AROMATIC AMINO-ACIDS [J].

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (13) :2106-&

[9]

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[10]

MAGA JA, 1980, FOOD FLAVORS, P205

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