COMPOUNDS CONTRIBUTING TO HEAT-INDUCED BITTER OFF-FLAVOR IN AVOCADO-Reference-Cited by-同舟云学术

COMPOUNDS CONTRIBUTING TO HEAT-INDUCED BITTER OFF-FLAVOR IN AVOCADO

Published:1973-03 Issue:3 Volume:38 Page:546-547
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BEN-ET G.,DOLEV A.,TATARSKY D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01479.x/fullpdf

Reference6 articles.

1. HEAT-INDUCED OFF-FLAVOR IN AVOCADO FLESH

2. L.N. Bilger, W.Y. Young, and R.C. Robbins, 1932 . Avocado chemical investigations . Hawaii Agr. Expt. Sta. Ann. Rept. 1931, 10 [Chem. Abstr. 26: 4109].

3. E.V. Harrold, 1931 . Avocado preservation and utilization . Hawaii Agri. Expt. Sta. Ann. Rept. 1930. 19 .[Chem. Abstr. 26: 1357].

4. New compounds from avocado pear

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