A convenient method for multiple extraction of volatile flavor components from food slurries and pulps using a two-chambered glass bomb extractor and dichlorodifluoromethane (Freon 12) solvent
- 1 July 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (4) , 961-963
- https://doi.org/10.1021/jf60212a041
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Volatiles from Delicious Apple Essence—Extraction MethodsJournal of Food Science, 1967