MAPLE SIRUP .16. ISOLATION AND IDENTIFICATION OF COMPOUNDS CONTRIBUTING TO FLAVOR OF MAPLE SIRUP

被引：15

作者：

UNDERWOOD, J

LENTO, HG

WILLITS, CO

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1961.tb01656.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：288 / &

共 8 条

[1] FINDLAY GH, 1935, CAN J RESEARCH, V13B, P269
[2] KREMERS RE, 1948, USP 2 446 478
[3] The flavor of maple sirup
Nelson, EK
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1928, 50 : 2009 - 2012
[4] STUDIES ON LIGNIN AND RELATED PRODUCTS .4. SEPARATION OF SYRINGALDEHYDE AND VANILLIN BY CHROMATOGRAPHY
PEARL, IA
DICKEY, EE
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1951, 73 (02) : 863 - 864
[5] RISI J, 1935, CAN J RESEARCH, V13B, P175
[6] ROBINSON SC, 1924, DISSERTATION
[7] SAIR L, 1939, CAN J RESEARCH, V17B, P281
[8] SKAZIN L, 1930, DISSERTATION