High Resolution Vapor Analysis for Fruit Variety and Fruit Product Comparisons
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb10371.x/fullpdf
Reference13 articles.
1. Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, II. Enzymatische Bildung von Hexen-(2)-al-(1), Hexanal und deren Vorstufen
2. Identification and organoleptic evaluation of compounds in Delicious apple essence
3. Direct Food Vapour Analysis and Component Identification by a Coupled Capillary GLC-MS Arrangement
4. Gas Chromatographic Head Space Techniques for the Quantitative Determination of Volatile Components in Multicomponent Aqueous Solutions.
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2. Fruits and Fruit Flavor: Classification and Biological Characterization;Handbook of Fruit and Vegetable Flavors;2010-07-21
3. Chemical Kinetics of Reactions in the Unfrozen Solution of Ice;The Journal of Physical Chemistry A;2007-08-17
4. Factors affecting apple aroma/flavour volatile concentration: A Review;New Zealand Journal of Crop and Horticultural Science;2000-09
5. Analytical Methods for Orange Juice Volatiles;Analysis of Nonalcoholic Beverages;1988
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