DISTRIBUTION OF VOLATILE COMPOUNDS BETWEEN PULP AND SERUM OF SOME FRUIT JUICES

被引：57

作者：

RADFORD, T ^{[1
]}

KAWASHIM.K ^{[1
]}

FRIEDEL, PK ^{[1
]}

POPE, LE ^{[1
]}

GIANTURC.MA ^{[1
]}

机构：

[1] COCA COLA CO,CORP TECH DIV,ATLANTA,GA 30301

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 06期

关键词：

D O I：

10.1021/jf60196a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1066 / 1070

页数：5

共 14 条

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[2]

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LING, LC ;

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[5] FLAVOR COMPOUNDS - VOLATILITIES IN VEGETABLE OIL AND OIL - WATER MIXTURES - ESTIMATION OF ODOR THRESHOLDS [J].

BUTTERY, RG ;

GUADAGNI, DG ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (02) :198-201

[6]

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[7]

HUNTER GLK, 1974, J FOOD SCI, V39, P900, DOI 10.1111/j.1365-2621.1974.tb07271.x

[8] INFLUENCE OF TEMPERATURE AND SALT ADDENDS ON VAPOR EQUILIBRATION OF HEADSPACE [J].

JENNINGS, WG .

JOURNAL OF FOOD SCIENCE, 1965, 30 (03) :445-&

[9]

Peleg M., 1970, Confructa, V15, P360

[10]

PELEG M, 1970, Journal of Food Science, V35, P649, DOI 10.1111/j.1365-2621.1970.tb04835.x

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