Author:
Chassagne David,Boulanger Renaud,Crouzet Jean
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Chassagne, D., & Crouzet, J. (1995). Free and bound volatile components of temperate and tropical fruits. In: R. Rouseff, & M. M.Leahy (Eds.), Fruit flavor, biogenesis, characterization and authentication (pp 182-189). Washington D.C: American Chemical Society.
2. Chassagne, D., Bayonove, C., Crouzet, J., & Baumes, R. L. (1995). Formation of aroma by enzymic hydrolysis of glycosidically bound components of passion fruit. In: P. Etievant, & P. Schreier (Eds.), Bioflavour' 95, analysis, precursors studies, biotechnology, (pp 217-222) Paris: INRA.
3. Chassagne, D., Crouzet, J., Bayonove, C.L., Brillouet, J.M., & Baumes, R.L. (1996a). 6-O-α-l-arabinopyranosyl-β-d-glucopyranosides as aroma precursors from passion fruit. Phytochemistry, 41, 1497–1500.
4. Chassagne, D., Crouzet, J., Bayonove, C.L., & Baumes, R.L. (1996b). Identification and quantification of passion fruit cyanogenic glycosides. J.Agric. Food Chem., 44, 3817–3820.
5. Glycosidically bound eugenol and methyl salicylate in the fruits of edible Passiflora species;Chassagne;J.Agric. Food Chem.,1997
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