Studies on the Volatile Components of Different Varieties of Cocoa Beans-Reference-Cited by-同舟云学术

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Studies on the Volatile Components of Different Varieties of Cocoa Beans

Published:1962-03 Issue:2 Volume:27 Page:165-170
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BAILEY S. D.,MITCHELL D. G.,BAZINET M. L.,WEURMAN C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1962.tb00076.x/fullpdf

Reference18 articles.

1. CCXXXI.—The essential oil of cocoa

2. M. L. Bazinet, and C. Merritt . 1959 . The determination of volatile components of foodstuffs. II. Direct fractionation of a sample on the mass spectrometer and the use of low ionization voltage spectra.QM R & E Research Rept.(Anal. Chem. Series No. 11) June.

3. Cacao polyphenolic substances. 1. Fractionation of the fresh bean

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