| Kovats |
Column Type |
Author |
Journal |
Year |
Page |
| |
| 1130 |
HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Valette L |
Food Chem. |
2003 |
80:353 |
| 1169 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
| 1173 |
DB-5MS¦J&W Scientific, Folsom, CA, USA¦ |
Fu SG |
J. Agric. Food Chem. |
2002 |
50:549 |
| 1395 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
| 2170 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
Reference(s)
|
| Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358. |
| |
| Fu, S.-G., Yoon, Y., and Bazemore, R. 2002. Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50:549-554. |
| |
| Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
| |
