STUDIES ON THE VOLATILE COMPONENTS OF 2 MANGO VARIETIES

被引：89

作者：

ENGEL, KH ^{[1
]}

TRESSL, R ^{[1
]}

机构：

[1] TECH UNIV BERLIN,CHEM TECH FORSCHUNGSINST,D-1000 BERLIN 65,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 04期

关键词：

D O I：

10.1021/jf00118a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：796 / 801

页数：6

共 17 条

[1]

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[3]

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[7]

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[8] FLAVOR OF CUCUMBERS [J].

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RAMSHAW, EH .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :90-&

[9] CHARACTERIZATION OF GREEN AROMA OF RAW MANGO (MANGIFERA-INDICA-L) [J].

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[10]

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