QUALITATIVE ASPECTS OF PEAR FLAVOR

被引：7

作者：

RUSSELL, LF

QUAMME, HA

GRAY, JI

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] AGR CANADA,AGR RES STN,HARROW N0R 1G0,ONTARIO,CANADA

[3] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03013.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1152 / 1158

页数：7

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[2]

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JENNINGS, WG .

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[4]

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[5] POSITIONAL SPECIFICITY OF PEROXIDATION OF LINOLEIC AND LINOLENIC ACID BY HOMOGENATES FROM APPLES AND PEARS [J].

GROSCH, W ;

LASKAWY, G ;

FISCHER, KH .

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[6] VOLATILE COMPONENTS OF BARTLETT PEAR .V. [J].

HEINZ, DE ;

JENNINGS, WG .

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[7] PEAR AROMA - RELATION OF INSTRUMENTAL + SENSORY TECHNIQUES [J].

HEINZ, DE ;

PANGBORN, RM ;

JENNINGS, WG .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :756-&

[8]

HEINZ DE, 1965, J FOOD SCI, V20, P641

[9]

JENNINGS W, 1978, GAS CHROMATOGRAPHY G

[10]

Jennings W. G., 1974, Chemie Mikrobiologie Technologie der Lebensmittel, V3, P52

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