CORRELATION OF GAS CHROMATOGRAPHIC DATA WITH FLAVOR PROFILES OF FRESH BANANA FRUIT

被引：60

作者：

MCCARTHY, AI

ANDERSON, EE

SHAW, CP

PALMER, JK

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1963.tb00214.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：379 / &

共 8 条

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[2] Caul JF, 1957, ADV FOOD RES, V7, P1, DOI [10.1016/S0065-2628(08)60245-1, DOI 10.1016/S0065-2628(08)60245-1]
[3] HULTIN HO, 1961, FOOD TECHNOL-CHICAGO, V15, P440
[4] VOLATILE COMPONENTS OF BANANAS
ISSENBERG, P
WICK, EL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (01) : 2 - &
[5] KLEBER C, 1912, AM PERFUMER, V7, P235
[6] MCCARTHY AI, 1962, 1 P INT C FOOD SCI T
[7] ROTHENBACH F, 1905, DEUT ESSIGIND, V9, P81
[8] Von Loesecke, 1950, BANANAS