Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp

被引：0
|
作者：
Osorio, Coralia [1 ]
Duque, Carmenza [1 ]
Suárez, Margoth [1 ]
Salamanca, Luis Eder [1 ]
Urueña, Fernando [1 ]
机构：
[1] Departamento de Química, Universidad Nacional de Colombia, AA 14490, Bogotá, Colombia
来源：
Journal of Separation Science | 2002年 / 25卷 / 03期
关键词：
Free volatiles;
D O I：
10.1002/1615-9314(20020201)25:33.0.CO;2-G
中图分类号：
学科分类号：
摘要：
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页码：147 / 154
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