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Volumn 25, Issue 3, 2002, Pages 147-154

Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp

(5) Osorio, Coralia a Duque, Carmenza a Suárez, Margoth a Salamanca, Luis Eder a Urueña, Fernando a

a UNIVERSIDAD NACIONAL DE COLOMBIA (Colombia)

Author keywords

Capillary gas chromatography; cis 4 hydroxylinalool 3,6 oxide; Glycosidically bound volatiles; Passiflora quadrangularis; Phosphate bound volatiles; trans 4 hydroxylinalool 3,6 oxide; Volatiles

Indexed keywords

CAPILLARITY; ENZYMES; FLAVORS; FRUITS; HYDROLYSIS; PHOSPHATES;

FREE VOLATILES;

SEPARATION;

AROMATIC COMPOUND; BENZOIC ACID; BENZYL ALCOHOL; FLAVORING AGENT; GLYCOSIDE; PHOSPHATE; PLANT EXTRACT; TERPENE DERIVATIVE; VOLATILE AGENT;

ACIDITY; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CARBONATED BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL BOND; FRUIT; HYDROLYSIS; MASS SPECTROMETRY; NONHUMAN;

PASSIFLORA; PASSIFLORA QUADRANGULARIS;

EID: 0036119766 PISSN: 16159306 EISSN: None Source Type: Journal
DOI: 10.1002/1615-9314(20020201)25:3<147::AID-JSSC147>3.0.CO;2-G Document Type: Article

Times cited : (17)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.