HEADSPACE TECHNIQUES USED IN THE ANALYSIS OF VOLATILE COMPONENTS FROM LIPOXYGENASE CATALYZED REACTIONS-Reference-Cited by-同舟云学术

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HEADSPACE TECHNIQUES USED IN THE ANALYSIS OF VOLATILE COMPONENTS FROM LIPOXYGENASE CATALYZED REACTIONS

Published:1978 Issue: Volume: Page:359-390
ISSN:
Container-title:Analysis of Foods and Beverages
language:
Short-container-title:

Author:

SINGLETON J.A.,PATTEE H.E.

Publisher

Elsevier

Reference29 articles.

1. Food Vapors Analysis, Measurement of Fat Autoxidation and Browning Aldehydes in Food Vapors by Direct Vapor Injection Gas-Liquid Chromatography

2. Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruit

3. Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers

4. Isolation and Identification of Volatile Components from High-Temperature-Cured Off-Flavor Peanuts

5. A Comparison of Carrier Gases Upon Chromatograms When Using a Flame lonization Detector with Sub-Ambient Temperature Programming

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. Peanut Oil;Bailey's Industrial Oil and Fat Products;2005-07-15

2. Antioxidative properties of methanolic extracts from peanut hulls;Journal of the American Oil Chemists' Society;1993-04

3. Trapping of soursop (Annona muricata) juice volatiles on porapak Q by suction;Journal of the Science of Food and Agriculture;1983-03

4. Antioxidant Activity of Tocopherols and Ascorbic Acid;Journal of Food Science;1981-05

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