VOLATILE CUCUMIS-MELO COMPONENTS - IDENTIFICATION OF ADDITIONAL COMPOUNDS AND EFFECTS OF STORAGE CONDITIONS

被引：27

作者：

KEMP, TR ^{[1
]}

KNAVEL, DE ^{[1
]}

STOLTZ, LP ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT HORTICUL,LEXINGTON,KY 40506

来源：

PHYTOCHEMISTRY | 1973年 / 12卷 / 12期

关键词：

D O I：

10.1016/0031-9422(73)80507-2

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：2921 / 2924

页数：4

共 12 条

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[6] VOLATILE COMPONENTS OF MUSKMELON FRUIT [J].

KEMP, TR ;

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STOLTZ, LP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :196-&

[7] CHARACTERIZATION OF SOME VOLATILE COMPONENTS OF MUSKMELON FRUIT [J].

KEMP, TR ;

KNAVEL, DE ;

STOLTZ, LP .

PHYTOCHEMISTRY, 1971, 10 (08) :1925-&

[8] CIS-6-NONENAL - FLAVOR COMPONENT OF MUSKMELON FRUIT [J].

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[9]

KEMP TR, 1968, P AM SOC HORTIC SCI, V93, P334

[10]

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