The Chemistry of Fruit and Vegetable Flavors-Reference-Cited by-同舟云学术

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The Chemistry of Fruit and Vegetable Flavors

Published:1949 Issue: Volume: Page:259-296
ISSN:0065-2628
Container-title:Advances in Food Research
language:
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Author:

Kirchner Justus G.

Publisher

Elsevier

Reference198 articles.

1. Constituents of Allium scorodoprasum L. var. viviparum Regel. II. Essential oils (Preliminary);Abe;J. Oriental Med.,1938

2. The eatechin of the cacao bean;Adam;J. Am. Chem. Soc.,1931

3. The claimed relation between acetoin content and bread flavor;Antoniani;Biochim. elerap. sper.,1940

Cited by 8 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. Biogenesis of aroma constituents of fruits and vegetables;C R C Critical Reviews in Food Science and Nutrition;1976-11

2. Frisches Obst;Obst, Gemüse, Kartoffeln, Pilze;1968

3. CHEMICAL CONSTITUTION;Fruit and Vegetables;1966

4. Some Volatile Components of Cooked Rutabaga;Journal of Food Science;1964-03

5. Partition chromatography and its use in the plant sciences;The Botanical Review;1959-01

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