Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 625-627
- https://doi.org/10.1111/j.1365-2621.1969.tb12106.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Cheese Flavor, Gas Chromatographic and Mass Spectral Identification of Neutral Components of Aroma Faction and Blue CheeseJournal of Agricultural and Food Chemistry, 1965
- Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile ComponentsJournal of Food Science, 1963
- Time-of-Flight Mass Spectrometry. Application to Capillary Column Gas Chromatography.Analytical Chemistry, 1962