NEW CONSTITUENTS OF OXYGENATED FRACTION OF PEPPER ESSENTIAL OIL

被引：17

作者：

DEBRAUWERE, J ^{[1
]}

VERZELE, M ^{[1
]}

机构：

[1] STATE UNIV GHENT,LAB ORG CHEM,KRIJGSLAAN 271 S4,B-9000 GHENT,BELGIUM

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740261211

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1887 / 1894

页数：8

共 8 条

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[2]

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[3]

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[5]

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[6] ESSENTIAL OILS AND THEIR CONSTITUENTS .26. REARRANGEMENT OF CARYOPHYLLENE OXIDE DURING GAS CHROMATOGRAPHY [J].

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LEVI, L .

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[8] CONSTITUENTS OF FRUIT OIL FROM JAPANESE PEPPER [J].

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BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN, 1968, 41 (08) :1945-+

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