CHARACTERIZATION OF THE AROMA OF RAW CARROTS (DAUCUS-CAROTA L) WITH THE USE OF FACTOR-ANALYSES

被引：5

作者：

MCLELLAN, MR ^{[1
]}

CASH, JN ^{[1
]}

GRAY, JI ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14790.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：71 / &

共 12 条

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[5] 2-METHOXY-3-SEC-BUTYLPYRAZINE - IMPORTANT CONTRIBUTOR TO CARROT AROMA [J].

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[6] CARROT VOLATILES .1. CHARACTERIZATION AND EFFECTS OF CANNING AND FREEZE DRYING [J].

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[7]

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[8]

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[9]

RUMMEL RJ, 1967, CONFLICT RESOLUTION, V11, P444

[10]

SCHEERENS JC, 1976, J AM SOC HORTIC SCI, V101, P705

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