4‐methoxyallylbenzene: An important aroma component of apples
- 1 February 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (2) , 185-190
- https://doi.org/10.1002/jsfa.2740280213
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Identification ofp.Methoxyallybenzene in the Pollen of the Oil PalmElaeis guineensisJacq.Journal of Experimental Botany, 1975
- Oils of Ocimum basilicum and Ocimum rubrum grown in EgyptJournal of Agricultural and Food Chemistry, 1974
- Biosynthesis of anethole in L.Tetrahedron Letters, 1974
- Biosynthesis of phenylpropanoid compounds. Part I. Biosynthesis of eugenol in Ocimum basilicum LJournal of the Chemical Society, Perkin Transactions 1, 1974
- Constituants de l'huile essentielle de Vepris madagascaricaPhytochemistry, 1973
- An examination of the volatile compounds present in cooked bramley's seedling apples and the changes they undergo on processingJournal of the Science of Food and Agriculture, 1972
- GAS CHROMATOGRAPHIC ANALYSIS OF HEADSPACE VOLATILES OF ALCOHOLIC BEVERAGESJournal of Food Science, 1972
- Gas-Chromatographische Untersuchung pflanzlicher Aromen II. Anreicherung, Trennung und Identifizierung von ApfelaromastoffenChromatographia, 1969
- Biosynthetic PathwaysPublished by Elsevier ,1963