VOLATILE FLAVOR COMPONENTS OF WALNUTS (JUGLANS-REGIA L)

被引：17

作者：

CLARK, RG ^{[1
]}

NURSTEN, HE ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,ATKIN THOMPSON LAB,LEEDS LS2 9JT,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740271003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：902 / 908

页数：7

共 10 条

CLARK, RG ;

CRONIN, DA .

CLARK, RG ;

CRONIN, DA .

[3]

CLARK RG, 1975, THESIS LEEDS U

[4]

CLARK RG, 1976, J SCI FD AGRIC, V27

[5]

CLARK RM, IN PRESS, P64603

[6]

Cronin D. A., 1972, International Journal of Mass Spectrometry and Ion Physics, V10, P47, DOI 10.1016/0020-7381(72)80072-X

CRONIN, DA .

JOURNAL OF CHROMATOGRAPHY, 1974, 101 (02) :271-279

[8]

CRONIN DA, 1970, J CHROMATOGR, V48, P406

[9] VOLATILE FLAVOR COMPONENTS OF COOKED POTATO [J].

NURSTEN, HE ;

SHEEN, MR .

[10]

VANSTRATEN S, 1973, R4030 TNO RAPP