The odorous constituents of apples. II. Evidence of the presence of geraniol
โ Scribed by Frederick B. Power; Victor K. Chesnut
- Publisher
- Elsevier Science
- Year
- 1923
- Tongue
- English
- Weight
- 50 KB
- Volume
- 195
- Category
- Article
- ISSN
- 0016-0032
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๐ SIMILAR VOLUMES
No information on the nature of the substances to which the odor of the peach is due appears to have been recorded in chemical literattire. Although many preparations designated as " peach oil " or " peach essence " have long been in use for flavoring purposes, they consist for the most part of pur
2) large increase in 30" organisms at the end of the first twentyfour hours and marked decrease at end of first forty-eight hours; (3) gradual increase in thermophiles after first forty-eight hours; (4) gradual softening of corn and growth of mould, until at the end of the fourth day the corn was v