VOLATILE COMPONENTS OF CELERY AND CELERIAC

被引：53
|
作者：
MACLEOD, G [1 ]
AMES, JM [1 ]
机构：
[1] S BANK POLYTECH,DEPT BIOTECHNOL,LONDON SE1 0AA,ENGLAND
来源：
PHYTOCHEMISTRY | 1989年 / 28卷 / 07期
关键词：
D O I：
10.1016/S0031-9422(00)97866-X
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
收藏
页码：1817 / 1824
页数：8
相关论文
共 50 条
  • [41] VOLATILE COMPONENTS OF ELDERBERRY JUICE
    POLL, L
    LEWIS, MJ
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1986, 19 (03): : 258 - 262
  • [42] Volatile components in Chinese roses
    Ueda, Y.
    Wang, N.
    Sasaki, H.
    Yomogida, K.
    Watanabe, N.
    PROCEEDINGS OF THE IVTH INTERNATIONAL SYMPOSIUM ON ROSE RESEARCH AND CULTIVATION, 2007, (751): : 401 - +
  • [43] VOLATILE COMPONENTS OF VIOLET LEAVES
    CU, JQ
    PERINEAU, F
    GASET, A
    PHYTOCHEMISTRY, 1992, 31 (02) : 571 - 573
  • [44] VOLATILE COMPONENTS OF MUSKMELON FRUIT
    KEMP, TR
    KNAVEL, DE
    STOLTZ, LP
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 196 - &
  • [45] VOLATILE COMPONENTS OF ROASTED FILBERTS
    KINLIN, TE
    WALRADT, JP
    PITTET, AO
    SANDERSO.A
    MURALIDH.R
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1971, (NSEP): : 19 - &
  • [46] Volatile components of the frying process
    Nawar, WW
    GRASAS Y ACEITES, 1998, 49 (3-4) : 271 - 274
  • [47] VOLATILE COMPONENTS OF STRAWBERRY JAM
    Zamorska, Iryna
    Zamorskyi, Volodymyr
    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 11 (02) : 84 - 92
  • [48] VOLATILE COMPONENTS OF ROASTED PEANUTS
    WALRADT, JP
    PITTET, AO
    KINLIN, TE
    MURALIDHARA, R
    SANDERSON, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 972 - +
  • [49] Volatile Components of Phaeanthus ophthalmicus
    Salleh, Wan Mohd Nuzul Hakimi Wan
    Salihu, Abubakar Siddiq
    Ghani, Nurunajah Ab
    Abed, Salam Ahmed
    CHEMISTRY OF NATURAL COMPOUNDS, 2024, 60 (03) : 492 - 495
  • [50] VOLATILE COMPONENTS OF YELLOW STARTHISTLE
    BUTTERY, RG
    MADDOX, DM
    LIGHT, DM
    LING, LC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (05) : 786 - 788
12345