VOLATILE COMPONENTS OF TOMATOES

被引：36

作者：

PYNE, AW

WICK, EL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1965.tb00289.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：192 / &

共 9 条

[1]

BELTRAN EG, 1962, ON CHEMISTRY TOMATO

[2]

BIDMEAD D. S., 1960, Research, V13, P295

[3]

BOGGS MM, 1949, FOOD RESEARCH, V2, P219

[4]

GERTNER A, 1954, Z ANAL CHEM, V142, P36

[5]

HEIN RE, 1963, C ADVANCES FLAVOR RE

[6]

MATTHEWS RF, 1960, THESIS CORNELL U

[7]

MATTHEWS RICHARD FINIS, 1961, DISSERTATION ABSTS, V21, P1693

[8]

RAKITIN YV, 1945, BIOKHIMIYA, V10, P373

[9] FLAVOR ORIGIN - FLAVOR AND ODOR COMPONENTS IN THE TOMATO [J].

SPENCER, MS ;

STANLEY, WL .