CHARACTERIZATION OF SOME VOLATILE COMPONENTS OF MUSKMELON FRUIT

被引：28
|
作者：
KEMP, TR
KNAVEL, DE
STOLTZ, LP
机构：
来源：
PHYTOCHEMISTRY | 1971年 / 10卷 / 08期
关键词：
D O I：
10.1016/S0031-9422(00)86460-2
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
收藏
页码：1925 / &
相关论文
共 50 条
  • [1] VOLATILE COMPONENTS OF MUSKMELON FRUIT
    KEMP, TR
    KNAVEL, DE
    STOLTZ, LP
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 196 - &
  • [2] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
    BUTTERY, RG
    SEIFERT, RM
    LING, LC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
  • [3] INHERITANCE OF SOME FRUIT CHARACTERS IN MUSKMELON
    RAMASWAMY, B
    SESHADRI, VS
    SHARMA, JC
    SCIENTIA HORTICULTURAE, 1977, 6 (02) : 107 - 120
  • [4] VOLATILE FLAVOR COMPONENTS OF MANGO FRUIT
    MACLEOD, AJ
    DETROCONIS, NG
    PHYTOCHEMISTRY, 1982, 21 (10) : 2523 - 2526
  • [5] Characterization of muskmelon fruit peroxidases at different developmental stages
    Biles, CL
    Bruton, BD
    Zhang, JX
    Russo, V
    BIOLOGIA PLANTARUM, 2000, 43 (03) : 373 - 379
  • [6] Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit
    Katherinatama, Aldia
    Asikin, Yonathan
    Shimoda, Kazuki
    Shimomura, Momoko
    Mitsube, Fumimasa
    Takara, Kensaku
    Wada, Koji
    FOODS, 2024, 13 (21)
  • [7] VOLATILE COMPONENTS OF THE FRUIT OF PISTACIA-LENTISCUS
    WYLLIE, SG
    BROPHY, JJ
    SARAFIS, V
    HOBBS, M
    JOURNAL OF FOOD SCIENCE, 1990, 55 (05) : 1325 - 1326
  • [8] VOLATILE COMPONENTS OF ANAXAGOREA-DOLICHOCARPA FRUIT
    FOURNIER, G
    HADJIAKHOONDI, A
    CHARLES, B
    LEBOEUF, M
    CAVE, A
    BIOCHEMICAL SYSTEMATICS AND ECOLOGY, 1994, 22 (06) : 605 - 608
  • [9] CHROMATOGRAPHIC ANALYSIS OF VOLATILE COMPONENTS OF PAPAYA FRUIT
    KATAGUE, DB
    KIRCH, ER
    JOURNAL OF PHARMACEUTICAL SCIENCES, 1965, 54 (06) : 891 - &
  • [10] SOME VOLATILE CONSTITUENTS OF PASSION FRUIT
    PARLIMENT, TH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (05) : 1043 - +
12345