TASTE THRESHOLDS OF FATTY-ACID ESTERS IN RAISINS AND RAISIN PASTE

被引：10

作者：

GUADAGNI, DG ^{[1
]}

STAFFORD, AE ^{[1
]}

FULLER, G ^{[1
]}

机构：

[1] WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00555.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：780 / 783

页数：4

共 8 条

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[2] EFFECT OF SOME CITRUS JUICE CONSTITUENTS ON TASTE THRESHOLDS FOR LIMONIN AND NARINGIN BITTERNESS [J].

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[3]

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PARKER WE, 1955, BIOCHEM PREP, V4, P86

[5] USE OF OLEIC ACID-DERIVATIVES TO ACCELERATE DRYING OF THOMPSON SEEDLESS GRAPES [J].

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (03) :77-80

[6]

PONTING J D, 1970, Food Technology, V24, P85

[7] ANALYSIS OF FATTY-ACID ESTERS IN PROCESSED RAISINS BY GAS-CHROMATOGRAPHY [J].

STAFFORD, AE ;

FULLER, G ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (03) :478-479

[8]

1968, ASTM434 SPEC TECHN P

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