VOLATILE FLAVOR COMPONENTS OF BRAZIL NUTS BERTHOLLETIA-EXCELSA (HUMB AND BONPL)

被引：18

作者：

CLARK, RG ^{[1
]}

NURSTEN, HE ^{[1
]}

机构：

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

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 08期

关键词：

D O I：

10.1002/jsfa.2740270802

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：713 / 720

页数：8

共 18 条

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[2]

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

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[6]

CRONIN DA, 1970, J CHROMATOGR, V48, P406

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JOHNSON AE, 1971, CHEM IND-LONDON, P556

[8] VOLATILE COMPONENTS OF ROASTED FILBERTS [J].

KINLIN, TE ;

SANDERSON, A ;

WALRADT, JP ;

PITTET, AO ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (05) :1021-+

[9]

LIKENS ST, 1964, AM SOC BREWING CHEM, P5

[10] EXAMINATION OF VOLATILE COMPOUNDS PRESENT IN COOKED BRAMLEYS SEEDLING APPLES AND CHANGES THEY UNDERGO ON PROCESSING [J].

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WOOLFE, ML .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (07) :803-&

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