STUDIES ON THE FLAVOR OF BUCKWHEAT .1. IDENTIFICATION OF THE VOLATILE COMPONENTS OF BUCKWHEAT FLOUR AND THEIR DISTRIBUTIONS OF MILLING FRACTIONS

被引：0

作者：

AOKI, M

KOIZUMI, N

OGAWA, G

YOSHIZAKI, T

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来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1981年 / 28卷 / 09期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：476 / 481

页数：6

共 43 条

[11] STALING STUDIES OF BREAD MADE WITH FLOUR FRACTIONS .1. FRACTIONATION OF FLOUR AND PREPARATION OF BREAD
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MEISNER, DF
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[12] STUDIES ON FLAVOR DEVELOPMENT IN STRAWBERRIES .1. FORMATION OF VOLATILE ESTERS IN STRAWBERRIES
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NEMOTO, Y
YOSHIKAWA, S
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (12): : 2303 - 2307
[13] VOLATILE FLAVOR OF STRAWBERRIES .1. IDENTIFICATION OF THE CARBONYLS AND CERTAIN LOW BOILING SUBSTANCES
DIMICK, KP
MAKOWER, B
FOOD TECHNOLOGY, 1954, 8 (12) : S43 - S43
[14] STUDIES ON VOLATILE COMPONENTS OF WASABIA JAPONICA .2. VOLATILE COMPONENTS OTHER THAN ISOTHIOCYANATES .1.
KOJIMA, M
JOURNAL OF FERMENTATION TECHNOLOGY, 1972, 49 (07): : 650 - +
[15] STUDIES ON FLAVOR COMPONENTS OF FOODSTUFFS .1. DISTRIBUTION OF TETRAMETHYLPYRAZINE IN FERMENTED FOODSTUFFS
KOSUGE, T
ZENDA, H
TSUJI, K
YAMAMOTO, T
NARITA, H
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (05): : 693 - &
[16] STUDIES ON VOLATILE COMPONENTS OF RICE AND RICE BRAN .1. FRACTIONATION AND IDENTIFICATION OF VOLATILE ACIDS AND PHENOLS IN STEAM DISTILLATE OF RICE BRAN
FUJIMAKI, M
TSUGITA, T
KURATA, T
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1977, 41 (09): : 1721 - 1725
[17] VOLATILE COMPONENTS OF FERMENTED SOYA HYDROLYSATE .1. IDENTIFICATION OF SOME LACTONES
LIARDON, R
PHILIPPOSSIAN, G
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1978, 167 (03): : 180 - 185
[18] VOLATILE FLAVOR OF STRAWBERRY ESSENCE .1. IDENTIFICATION OF THE CARBONYLS AND CERTAIN LOW BOILING SUBTANCES
DIMICK, KP
MAKOWER, B
FOOD TECHNOLOGY, 1956, 10 (02) : 73 - 75
[19] BUCKWHEAT LEAF MEAL FAT .1. ITS PHYSICAL AND CHEMICAL CHARACTERISTICS AND THE CONSTITUENTS OF THE WATER-SOLUBLE AND UNSAPONIFIABLE FRACTIONS OF THE SAPONIFIED FAT
KREWSON, CF
COUCH, JF
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (09) : 382 - 385
[20] NONVOLATILE FLAVOR COMPONENTS IN DORSAL, ABDOMINAL AND RED MEAT PARTS OF DRIED SKIPJACK (KATSUOBUSHI) - (STUDIES ON FLAVOR COMPONENTS OF KATSUOBUSHI, .1.
HOSOKAWA, M
SAKAKIBARA, H
YAJIMA, I
HAYASHI, K
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1990, 37 (11): : 856 - 861

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