The volatile components of black pepper varieties

Journal of Chromatographic Science

Volumn 9, Issue 9, 1971, Pages 560-566

  Richard, H M ^a,b   Russell, G F ^a   Jennings, W G ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Cité Universitaire Pavillon des IAA ^*  (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006410963     PISSN: 00219665     EISSN: 1945239X     Source Type: Journal    
DOI: 10.1093/chromsci/9.9.560     Document Type: Article

References (3)

1. Richard, H. M., and Jennings, W. G. J. Food Sci. 36, 584 (1971).
2. Richard, H. M., Ph.D Thesis, Univ. of Calif., Davis, 1970.
3. Russel, G. F., Heinz, D. E., and Singhagarn, C., (to be published).