Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07872.x/fullpdf
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1. Interaction of carbonyls with soy protein: thermodynamic effects
2. Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties
3. EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS
4. Quantitative composition of volatile constituents in cultivated strawberries,Fragaria ananassa cv. senga sengana, senga litessa and senga gourmella
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