ORIGIN OF CITRUS FLAVOR COMPONENTS .I. ANALYSIS OF CITRUS LEAF OILS USING GAS-LIQUID CHROMATOGRAPHY THIN-LAYER CHROMATOGRAPHY AND MASS SPECTROMETRY

被引：28

作者：

ATTAWAY, JA

PIERINGER, AP

BARABAS, LJ

机构：

来源：

PHYTOCHEMISTRY | 1966年 / 5卷 / 01期

关键词：

D O I：

10.1016/S0031-9422(00)85092-X

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：

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页码：141 / +

页数：1

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