COMPARISON OF THE RELATIVE QUANTITIES OF AROMA COMPOUNDS FOUND IN FRESH APRICOT (PRUNUS-ARMENIACA) FROM 6 DIFFERENT VARIETIES

被引：51

作者：

GUICHARD, E ^{[1
]}

SOUTY, M ^{[1
]}

机构：

[1] STN TECHNOL PROD VEGETAUX,BIOCHIM APPL LAB,F-84140 MONTFAVET,FRANCE

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1988年 / 186卷 / 04期

关键词：

D O I：

10.1007/BF01027031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：301 / 307

页数：7

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