Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)
- 1 October 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (10) , 1937-1940
- https://doi.org/10.1021/jf00100a013
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Volatile components of celery and celeriacPhytochemistry, 1989
- Volatile aroma constituents of celeryPhytochemistry, 1988
- Effect of Phthalides on Celery FlavorJournal of Food Science, 1987
- Phthalide components of celery essential oilThe Journal of Organic Chemistry, 1977