Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra
- 1 September 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (5) , 541-545
- https://doi.org/10.1111/j.1365-2621.1963.tb00240.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Use of Capillary Gas Chromatography with a Time‐of‐Flight Mass SpectrometerJournal of Food Science, 1963
- Separation of Terpene Hydrocarbons by Gas Liquid Chromatography Utilizing Capillary Columns and Flame Ionization Detection.Analytical Chemistry, 1962
- Fruit Flavors and Odors, The Isolation and Identification of Some Volatile Carbonyl Components from Orange EssenceJournal of Agricultural and Food Chemistry, 1962
- Studies on terpenesJournal of Chromatography A, 1962
- Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)a,bJournal of Food Science, 1961
- Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange JuiceJournal of Agricultural and Food Chemistry, 1957