Source of Aromatic Compounds in Maple Sirup Flavora
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 814-818
- https://doi.org/10.1111/j.1365-2621.1964.tb00454.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Some Aromatic Compounds in Sap Composition of Maple Sap and SirupJournal of Food Science, 1964
- Maple Sirup. XVI. Isolation and Identification of Compounds Contributing to the Flavor of Maple SirupaJournal of Food Science, 1961
- MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGESJournal of Food Science, 1952
- Rapid Micromethod for Alkaline Nitrobenzene Oxidation of Lignin and Determination of AldehydesAnalytical Chemistry, 1951
- SOME CONSTITUENTS OF THE SAP OF THE SUGAR MAPLE (ACER SACCHARUM, MARSH.)Canadian Journal of Research, 1935