Additional volatile constituents of carambola (Averrhoa carambola L.) fruit
- Author
- FRÖHLICH, O1 ; SCHREIER, P
[1] Univ. Würzburg, lehrstuhl lebensmittelchemie, Würzburg 8700, Germany - Source
Flavour and fragrance journal. 1989, Vol 4, Num 4, pp 177-184 ; ref : 13 ref
- CODEN
- FFJOED
- ISSN
- 0882-5734
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Wiley, Brisbane
/
Wiley, Chichester
/
Wiley, New York, NY
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Chromatographie phase gazeuse Composé volatil Extraction Fruit Identification Méthode analytique Spectrométrie IR Spectrométrie masse Transformation Fourier Averrhoa carambola Carambole
- Keyword (en)
- Gas chromatography Volatile compound Extraction Fruit Identification Analytical method Infrared spectrometry Mass spectrometry Fourier transformation
- Keyword (es)
- Cromatografía fase gaseosa Compuesto volátil Extracción Fruta Identificación Método analítico Espectrometría IR Espectrometría masa Transformación Fourier
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 6812935
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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DOI
10.1002/ffj.2730040405 
https://dx.doi.org/10.1002/ffj.2730040405
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