VOLATILE FLAVOR COMPONENTS OF MALT EXTRACT

被引：14

作者：

FARLEY, DR ^{[1
]}

NURSTEN, HE ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,ATKIN THOMPSON LAB,LEEDS LS2 9JT,W YORKSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740310409

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：386 / 396

页数：11

共 31 条

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CLARK, RG ;

NURSTEN, HE .

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[8] USE OF ACTIVATED-CHARCOAL FOR CONCENTRATION AND ANALYSIS OF HEADSPACE VAPORS CONTAINING FOOD AROMA VOLATILES [J].

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CRONIN, DA .

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[9]

Cronin D. A., 1972, International Journal of Mass Spectrometry and Ion Physics, V10, P47, DOI 10.1016/0020-7381(72)80072-X

[10] PREPARATION AND PROPERTIES OF POROUS LAYER OPEN TUBULAR BOROSILICATE AND SODA-GLASS COLUMNS POSSESSING A PERMANENTLY FIXED SUPPORT LAYER [J].

CRONIN, DA .

JOURNAL OF CHROMATOGRAPHY, 1974, 101 (02) :271-279

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