The collection and concentration of aroma components of soft fruit using porapak Q
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (3) , 262-266
- https://doi.org/10.1002/jsfa.2740310309
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Potential artefacts from using porous polymers for collecting aroma componentsJournal of the Science of Food and Agriculture, 1980
- The collection and concentration of aroma components of soft fruit using porapak QJournal of the Science of Food and Agriculture, 1980
- Observations on the use of porous polymers for collecting volatiles from synthetic mixtures reminiscent of fermented cidersJournal of the Science of Food and Agriculture, 1978
- EXAMINATION OF FERMENTED CIDER VOLATILES FOLLOWING CONCENTRATION ON THE POROUS POLYMER PORAPAK QJournal of the Institute of Brewing, 1978
- Concentration of headspace, airborne and aqueous volatiles on chromosorb 105 for examination by gas chromatography and gas chromatography-mass spectrometryJournal of Chromatography A, 1977
- 4‐methoxyallylbenzene: An important aroma component of applesJournal of the Science of Food and Agriculture, 1977
- DISTRIBUTION OF YEASTS AND YEAST-LIKE ORGANISMS FROM AERIAL SURFACES OF DEVELOPING APPLES AND GRAPESPublished by Elsevier ,1976
- GAS CHROMATOGRAPHIC ANALYSIS OF HEADSPACE VOLATILES OF ALCOHOLIC BEVERAGESJournal of Food Science, 1972