Infrared identification of compounds separated by gas and thin layer chromatography: Applications to flavor analysis-Reference-Cited by-同舟云学术

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Infrared identification of compounds separated by gas and thin layer chromatography: Applications to flavor analysis

Published:1975-09 Issue:3 Volume:6 Page:271-315
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Shankaranarayana M. L.,Abraham K. O.,Raghavan B.,Natarajan C. P.,Hornstein Irwin

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408397509527193

Reference311 articles.

1. Improved procedures for handling thin-layer chromatographic spots

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Volatile flavour substances of apricot and their changes during ripening;Food / Nahrung;1989

2. Applications of Fourier Transform Infrared Spectroscopy in the Field of Foods and Beverages;Analysis of Foods and Beverages: Modern Techniques;1984

3. Volatile Constituents from Concord, Niagara (Vitis labrusca, L.) and Elvira (V. labrusca, L. x V. riparia, M.) Grapes;Canadian Institute of Food Science and Technology Journal;1981-04

4. Isolation and identification of volatiles in the foliage of potato,Solanum tuberosum, a host plant of the colorado beetle,Leptinotarsa decemlineata;Journal of Chemical Ecology;1979-01

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