Volatile Components of Peach. II
- 1 January 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (1), 81-86
- https://doi.org/10.1111/j.1365-2621.1966.tb15418.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Micro Vapor-Phase Hydrogenation Accessory for Gas Chromatographic Analysis of Fatty Acid Esters of Glyceride OilsAnalytical Chemistry, 1965
- Volatiles from strawberriesJournal of Chromatography A, 1965
- Pear Aroma: Relation of Instrumental and Sensory TechniquesaJournal of Food Science, 1964
- Volatile Esters of Bartlett Pear. III.aJournal of Food Science, 1964
- The Aroma of Black Currants. I. Higher Boiling Compounds.Acta Chemica Scandinavica, 1963
- Determination of the Chemical Structure of Microgram Amounts of Organic Compounds by Gas Chromatography.Analytical Chemistry, 1962
- STUDIES ON LACTONES RELATED TO THE CARDIAC AGLYCONES. V. SYNTHESIS OF 5-ALKYL-α-PYRONESThe Journal of Organic Chemistry, 1941
- Volatile Flavor and Fixed Acids of Montmorency Cherry JuiceJournal of the American Chemical Society, 1939
- Investigation of the volatile constituents of raspberry juice (Rubus idaeus L.)Recueil des Travaux Chimiques des Pays-Bas, 1939
- THE ODOROUS CONSTITUENTS OF PEACHES.Journal of the American Chemical Society, 1921