Volatile flavour components of walnuts (Juglans regia L.)
- 1 October 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (10) , 902-908
- https://doi.org/10.1002/jsfa.2740271003
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The use of activated charcoal for the concentration and analysis of headspace vapours containing food aroma volatilesJournal of the Science of Food and Agriculture, 1975
- A new technique for trapping and sensory evaluation of flavour volatilesJournal of the Science of Food and Agriculture, 1975
- Preparation and properties of porous layer open tubular borosilicate and soda-glass columns possessing a permanently fixed support layerJournal of Chromatography A, 1974
- Volatile flavour components of cooked potatoJournal of the Science of Food and Agriculture, 1974
- The evaluation of the capabilities of a relatively inexpensive combined gas chromatography-mass spectrometry systemInternational Journal of Mass Spectrometry and Ion Physics, 1972
- The preparation of porous layer open tubular columns using powdered glass as a binding agentJournal of Chromatography A, 1970