FORMATION OF EIGHT-CARBON AND TEN CARBON COMPONENTS IN MUSHROOMS (AGARICUS CAMPESTRIS)
- Author
- TRESSL R; BAHRI D; ENGEL KH
TECH. UNIV. BERLIN, FORSCHUNGSINST. CHEM. TECH. ANAL./BERLIN 1000/DEU - Source
- J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 1; PP. 89-93; BIBL. 21 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- CHAMPIGNON COMESTIBLE AROME COMPOSE VOLATIL ANALYSE QUALITATIVE CHROMATOGRAPHIE PHASE GAZEUSE SPECTROMETRIE MASSE ALIMENT LEGUME METHODE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- EDIBLE MUSHROOM AROMA VOLATILE COMPONENT QUALITATIVE ANALYSIS GAS CHROMATOGRAPHY MASS SPECTROMETRY FOOD VEGETABLE METHOD FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0150494
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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