Quantification of Some Volatile Aromatic Compounds of Apricot by Adding Standards
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6), 1902-1904
- https://doi.org/10.1111/j.1365-2621.1988.tb07872.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varietiesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
- Interaction of carbonyls with soy protein: thermodynamic effectsJournal of Agricultural and Food Chemistry, 1981
- Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmellaJournal of the Science of Food and Agriculture, 1980
- EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS*Journal of Texture Studies, 1974