VOLATILES OF COOKED CABBAGE

被引：52

作者：

MACLEOD, AJ

MACLEOD, G

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1968年 / 19卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740190509

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：273 / +

页数：1

相关论文

共 34 条

[1] IDENTIFICATION OF VOLATILE CONSTITUENTS FROM PURE-CULTURE FERMENTATIONS OF BRINED CUCUMBERS
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[2] VOLATILE SULFUR COMPONENTS OF CABBAGE
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[3] BASLAS KK, 1960, J INDIAN CHEM SOC, V37, P317
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[5] FACTORS INFLUENCING PRODUCTION OF LOW-BOILING VOLATILES FROM FOODS
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[6] CASEY JC, 1962, 1 P INT C FD SCI TEC
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[8] CHEDDAR CHEESE FLAVOR - GAS CHROMATOGRAPHIC + MASS SPECTRAL ANALYSES OF NEUTRAL COMPONENTS OF AROMA FRACTION
DAY, EA
LIBBEY, LM
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 583 - +
[9] METHODS FOR ANALYSIS OF SCOTCH WHISKY
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[10] MASS SPECTRA OF ALCOHOLS
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