Glass capillary gas chromatographic analysis of volatile components of canned Philippine pineappale juice
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference14 articles.
1. Chemical Studies of Pineapple (Ananas sativus Lindl). I. The Volatile Flavor and Odor Constituents of Pineapple1
2. Chemical Studies of Pineapple (Ananas sativus Lindl). II. Isolation and Identification of a Sulfur-Containing Ester in Pineapple1
3. Constituents of canned Malayan pineapple juice I.—Amino-acids, non-volatile acids, sugars, volatile carbonyl compounds and volatile acids
4. Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and ?-Caprolactone
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3. Fruits from Central and South America;Handbook of Fruit and Vegetable Flavors;2010-07-21
4. Odor-Active Constituents in Fresh Pineapple (Ananas comosus[L.] Merr.) by Quantitative and Sensory Evaluation;Bioscience, Biotechnology, and Biochemistry;2005-01
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