VOLATILE COMPONENTS OF LYCOPERSICON-ESCULENTUM

被引：10

作者：

SECK, S ^{[1
]}

CROUZET, J ^{[1
]}

机构：

[1] UNIV SCI & TECH LANGUEDOC, LAB BIOCHIM APPL, 34060 MONTPELLIER, FRANCE

来源：

PHYTOCHEMISTRY | 1973年 / 12卷 / 12期

关键词：

D O I：

10.1016/0031-9422(73)80508-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：2925 / 2930

页数：6

共 27 条

[1] CHARACTERIZATION OF ADDITIONAL VOLATILE COMPONENTS OF TOMATO [J].

BUTTERY, RG ;

SEIFERT, RM ;

GUADAGNI, DG ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) :524-&

[2] QUANTITATION OF FLAVORFUL FOOD COMPONENTS USING ISOTOPE DILUTION [J].

COBB, WY .

JOURNAL OF FOOD SCIENCE, 1969, 34 (05) :466-&

[3]

FRAGERSON IS, 1969, J AGR FOOD CHEM, V17, P747

[4]

HARTMUT ML, 1972, J AGR FOOD CHEM, V20, P96

[5]

HOBSON GE, 1971, BIOCHEMISTRY FOOD, V2

[6] MASS SPECTRA OF 7 ISOMERIC HEXEN-1-OLS [J].

HONKANEN, E ;

HATANAKA, A ;

MOISIO, T ;

OHNO, M .

ACTA CHEMICA SCANDINAVICA, 1963, 17 (07) :2051-&

[7]

KAZENIAC S J, 1970, Journal of Food Science, V35, P519, DOI 10.1111/j.1365-2621.1970.tb04799.x

[8]

Kitao K., 1967, ZAIRYO, V16, P844, DOI [10.2472/jsms.16.844, DOI 10.2472/JSMS.16.844]

[9]

LING FM, 1970, J FOOD SCI, V35, P538

[10]

MATTHEWS RF, 1963, DISSERT ABSTR, P21

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