Volatile constituents from Romanesco cauliflower

Author:

Valette L,Fernandez X,Poulain S,Loiseau A.-M,Lizzani-Cuvelier L,Levieil R,Restier L

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Identification of essential oil components by gas chromatography/mass spectroscopy;Adams,1995

2. Additional volatile components of cabbage, broccoli, and cauliflower;Buttery;Journal of Agricultural and Food Cheimstry,1976

3. Gas chromatographic retention indexes of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20M phases;Davies;Journal of Chromatography,1990

4. Glucosinolates and derived products in cruciferous vegetables. Identification of organic nitriles from cabbage;Daxenbichler;Journal of Agricultural and Food Chemistry,1977

5. Componenti volatili caratteristici del cavolfiore Romanesco crudo e dopo cottura;Di Cesare;Industrie Alimentari XL,2001

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