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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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