The Volatile Flavor Substances of Celery
- 1 July 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (4) , 484-488
- https://doi.org/10.1111/j.1365-2621.1963.tb00231.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Alkylidene Phthalides and Dihydrophthalides from CeleryThe Journal of Organic Chemistry, 1963
- Nature of Extraneous Peaks in the Gas Chromatographic Analysis of Girard-T Isolated Carbonyls.Analytical Chemistry, 1962
- Graphic aid for interpreting gas chromatogramsJournal of Oil & Fat Industries, 1962
- Estimation of Column Holdup Time in Gas Chromatography When Using Ionization DetectorsAnalytical Chemistry, 1962
- Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography a,bJournal of Food Science, 1961
- Notes - Isolation of Carbonyl Compounds under Neutral Conditions Using the Girard ReagentThe Journal of Organic Chemistry, 1958
- p-PHENYLAZOBENZOYL CHLORIDE FOR IDENTIFICATION AND CHROMATOGRAPHIC SEPARATION OF COLORLESS COMPOUNDS. ALCOHOLS1The Journal of Organic Chemistry, 1955
- Synthesis of Alkylidenephthalides and their OdorYAKUGAKU ZASSHI, 1953
- Microdetermination of Saponification EquivalentAnalytical Chemistry, 1951
- Sur une nouvelle série de réactifs du groupe carbonyle, leur utilisation à l'extraction des substances cétoniques et à la caractérisation microchimique des aldéhydes et cétonesHelvetica Chimica Acta, 1936