AROMA COMPONENTS OF POMACES AND WINE FROM THE VARIETY MUSCAT DE FRONTIGNAN

被引：63

作者：

ETIEVANT, PX ^{[1
]}

BAYONOVE, CL ^{[1
]}

机构：

[1] INRA,TECHNOL VEGETALE STN,F-34060 MONTPELLIER,FRANCE

来源：

关键词：

D O I：

10.1002/jsfa.2740340412

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：393 / 403

页数：11

共 36 条

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[9] CHARACTERIZATION OF ADDITIONAL VOLATILE COMPONENTS OF TOMATO
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) : 524 - &
[10] CORDONNI.R, 1974, CR ACAD SCI D NAT, V278, P3387