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THE QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS. VIII: VOLATILE CONSTITUENTS OF FRESH DILL HERB, ANETHUM GRAVEOLENS, L. (UMBELLIFERAE)

Author
SCHREIER P; DRAWERT F; HEINDZE I
TECH. UNIV. MUENCHEN, INST. LEBENSMITTELTECH./FREISING-WEIHENSTEPHAN 8050/DEU
Source
LEBENSM.-WISS.+TECHNOL.; CHE; DA. 1981; VOL. 14; NO 3; PP. 150-152; BIBL. 28 REF.
Document type
Article
Language
English
Keyword (fr)
EPICE AROME COMPOSE VOLATIL ANALYSE QUALITATIVE CHROMATOGRAPHIE PHASE GAZEUSE SPECTROMETRIE MASSE DOSAGE ANETHUM GRAVEOLENS TECHNOLOGIE ALIMENTAIRE
Keyword (en)
SPICE AROMA VOLATILE COMPOUND QUALITATIVE ANALYSIS GAS CHROMATOGRAPHY MASS SPECTROMETRY MASS SPECTROSCOPY ANALYTICAL DETERMINATION ANETHUM GRAVEOLENS 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
PASCAL8110418140

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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