STUDIES ON FLAVOR DEVELOPMENT IN STRAWBERRIES .2. FORMATION OF VOLATILE ALCOHOLS AND ESTERS FROM ALDEHYDES IN STRAWBERRIES

被引：32

作者：

YAMASHITA, I ^{[1
]}

NEMOTO, Y ^{[1
]}

YOSHIKAWA, S ^{[1
]}

机构：

[1] MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO,JAPAN

来源：

PHYTOCHEMISTRY | 1976年 / 15卷 / 11期

关键词：

D O I：

10.1016/S0031-9422(00)97442-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：1633 / 1637

页数：5

共 26 条

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[18] GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC INVENTORY OF AROMATIC CONSTITUENTS OF STRAWBERRIES [J].

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[19]

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