STUDIES ON FLAVOR DEVELOPMENT IN STRAWBERRIES .1. FORMATION OF VOLATILE ESTERS IN STRAWBERRIES

被引：36

作者：

YAMASHITA, I ^{[1
]}

NEMOTO, Y ^{[1
]}

YOSHIKAWA, S ^{[1
]}

机构：

[1] MINIST AGR & FORESTRY,NATL FOOD RES INST,1-4-12 KOTO,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1975年 / 39卷 / 12期

关键词：

D O I：

10.1080/00021369.1975.10861969

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2303 / 2307

页数：5

共 18 条

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[2]

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[3]

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[4]

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[5]

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Sanborn, NH .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :773-776

[7] VOLATILES FROM STRAWBERRIES .2. COMBINED MASS SPECTROMETRY AND GAS CHROMATOGRAPHY ON COMPLEX MIXTURES [J].

MCFADDEN, WH ;

TERANISHI, R ;

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MON, TR .

JOURNAL OF CHROMATOGRAPHY, 1965, 18 (01) :10-+

[8] VAPOR ANALYSIS OF PRODUCTION BY BANANA FRUIT OF CERTAIN VOLATILE CONSTITUENTS [J].

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ISSENBERG, P ;

WICK, EL .

JOURNAL OF FOOD SCIENCE, 1969, 34 (06) :504-+

[9]

MYERS MJ, 1970, PHYTOCHEMISTRY, V9, P1963

[10]

TERANISHI ROY, 1963, JOUR FOOD SCI, V28, P478, DOI 10.1111/j.1365-2621.1963.tb00230.x

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