Volatile flavour components of parsley leaves (Petroselinum crispum (mill.) nyman)
- 1 April 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (4), 465-470
- https://doi.org/10.1002/jsfa.2740260412
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Volatile constituents in leaves of parsleyPhytochemistry, 1972
- Effect of sulphate nutrition on flavour components of onion (Allium cepa)Journal of the Science of Food and Agriculture, 1970
- The Use of Proteins to Remove Water from GLC SamplesJournal of Chromatographic Science, 1969
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- The Monoterpene Hydrocarbon Composition of Some Essential OilsJournal of Food Science, 1962
- The Volatile Sulfur Components of CabbageaJournal of Food Science, 1961