Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation-extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first ti
✦ LIBER ✦
Volatile flavour substances of different apricot cultivars
✍ Scribed by Tóth-Markus, M. ;Boross, F. ;Blazsó, M. ;Kerek, M.
- Book ID
- 118283639
- Publisher
- John Wiley and Sons
- Year
- 1989
- Tongue
- English
- Weight
- 450 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0027-769X
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