Preparation of Fruit Essences for Gas Chromatography
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb15416.x/fullpdf
Reference8 articles.
1. Volatile Components of Bartlett Pear. V.
2. Pear Aroma: Relation of Instrumental and Sensory Techniques
3. Direct Determination of Aroma Compounds as an Index of Pear Maturity
4. Volatile Esters of Bartlett Pear. III.
5. Volatile Esters of Bartlett Pear. IV. Esters of Trans:2-cis:4-decadienoic Acid
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