Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL83X0447748

FORMATION OF AROMA COMPONENTS FROM NONVOLATILE PRECURSORS IN PASSION FRUIT

Other title
FORMATION DES COMPOSES DE LA FLAVEUR A PARTIR DES PRECURSEURS NON VOLATILS DANS LES FRUITS DE LA PASSION (fr)
Author
ENGEL KH; TRESSL R
TECH. UNIV. BERLIN, FORSCHUNGSINST. CHEMISCH-TECH. ANALYSE/DEU
Source
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 998-1002; BIBL. 23 REF.; 3 FIG./1 TABL.
Document type
Article
Language
English
Keyword (fr)
GRENADILLE AROME IDENTIFICATION PRECURSEUR AROME TECHNOLOGIE ALIMENTAIRE
Keyword (en)
PASSION FRUIT AROMA IDENTIFICATION FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL83X0447748

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

Searching the Web