ADDITIONAL VOLATILE COMPONENTS OF CABBAGE, BROCCOLI, AND CAULIFLOWER

被引：191

作者：

BUTTERY, RG

GUADAGNI, DG

LING, LC

SEIFERT, RM

LIPTON, W

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

[2] USDA,ARS,MARKET QUAL & TRANSPORTATION LAB,FRESNO,CA 93727

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 04期

关键词：

D O I：

10.1021/jf60206a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：829 / 832

页数：4

共 19 条

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[8] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

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