Precursors of volatile components in tomato fruit-III. Enzymatic reaction products
- 1 April 1968
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 7 (4) , 561-565
- https://doi.org/10.1016/s0031-9422(00)88227-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Precursors of volatile components in tomato fruit—IIPhytochemistry, 1968
- Precursors of volatile components in tomato fruit—I.Phytochemistry, 1967
- Production of Carbonyl Compounds by Tomato Fruit Tissue in the Presence of Aliphatic AlcoholsNature, 1966
- Removal of Alcohols from Complex Mixtures during Gas Chromatography.Analytical Chemistry, 1964
- [19] Estimation of animal transaminasesPublished by Elsevier ,1955
- Flavor Origin, Flavor and Odor Components in the TomatoJournal of Agricultural and Food Chemistry, 1954