CHEMISTRY OF BAKED POTATO FLAVOR .1. PYRAZINES AND THIAZOLES IDENTIFIED IN THE VOLATILE FLAVOR OF BAKED POTATO

被引：37

|

作者：

COLEMAN, EC ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 01期

关键词：

D O I：

10.1021/jf60227a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：66 / 68

页数：3

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[41] CHEMICAL STUDY OF BURLEY TOBACCO FLAVOR (NICOTIANA-TABACUM L) .1. VOLATILE TO MEDIUM-VOLATILE CONSTITUENTS (BP LESS-THAN-OR EQUAL-TO 84 DEGREES 0.001 TORR)
DEMOLE, E
BERTHET, D
HELVETICA CHIMICA ACTA, 1972, 55 (06) : 1866 - +
[42] PHYTOPATHOLOGICAL CHEMISTRY OF SWEET POTATO WITH BLACK ROT .40. IPOMEAMARONE ACCUMULATION AND LIPID METABOLISM IN SWEET POTATO INFECTED BY THE BLACK ROT FUNGUS .1. IDENTIFICATION OF STEROL AND CHANGES IN LIPID METABOLISM DURING INFECTION PROCESS
IMASEKI, H
TAKEI, S
URITANI, I
PLANT AND CELL PHYSIOLOGY, 1964, 5 (02) : 119 - 132

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