Aroma composition of cauliflower submitted to technological treatments;Composizione volatile del cavolfiore sottoposto a trattamenti tecnologici

Industrie Alimentari

Volumn 38, Issue 378, 1999, Pages 132-135

  Di Cesare, L F ^a   Proietti, M ^a   Maestrelli, A ^a   Giombelli, R ^a  

^a IVTPA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033077024     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Van Etten, M.E. Daxembichler, I.A. Wolff. Natural Glucosinolates (Thioglucosides) in Foods and Feeds. J. Agric. Food Chem. 17, 483-491, 1969.
2. Spencer, M.E. Daxembichler. Gas Chromatography-Mass Spectrometry of nitriles, isothiocyanates and oxazolidinethiones derived from cruciferous glucosinolates. J. Sci. Food Agric. 31, 359-367, 1980.
3. Mac Leod. The Flavour Volatiles of Dehydrated Cabbage. J. Food Sci., 35, 739-743, 1970.
4. Di Cesare, M. Riva, A. Schiraldi, M. Proietti. Influenza della cottura sulla frazione volatile delle brassicacee coltivate in Italia. Industrie Alimentari XXVII, 182-186, 1998.