STUDIES ON SMOKE FLAVOR .1. ANALYSIS AND COMPARISON OF FLAVOR CONSTITUENTS IN AQUEOUS SMOKE CONDENSATES FROM VARIOUS WOODS

被引：55

作者：

FUJIMAKI, M ^{[1
]}

KIM, K ^{[1
]}

KURATA, T ^{[1
]}

机构：

[1] UNIV TOKYO,FAC AGR,DEPT AGR CHEM,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 01期

关键词：

D O I：

10.1080/00021369.1974.10861116

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：45 / 52

页数：8

共 11 条

[1] AARON E, 1966, J FOOD SCI, V31, P1005
[2] THERMAL DECOMPOSITION OF FERULIC ACID
FIDDLER, W
PARKER, WE
WASSERMA.AE
DOERR, RC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 757 - &
[3] IWADARE S, 1953, MOKUZAI KOGYO, P458
[4] KIM K, 1971, Nippon Nogeikagaku Kaishi, V45, P328
[5] KURIYAMA A, 1966, FOOD SCIENCE, V8, P50
[6] VOLATILE COMPONENTS OF HARDWOOD SAWDUST SMOKE - COMPONENTS OF PHENOLIC FRACTION
LUSTRE, AO
ISSENBERG, P
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) : 1387 - +
[7] SHAPOSHINIKOV YK, 1968, ZH ANAL KHIM, V23, P609
[8] TILGNER D, 1962, S ADV ENGINEERING SM, P18
[9] Tilgner D.J., 1958, FLEISCHWIRTSCHAFT, V10, P751
[10] GIRARD REAGENTS
WHEELER, OH
[J]. CHEMICAL REVIEWS, 1962, 62 (03) : 205 - +