- Bài báo tạp chí
- Nhan đề: Aroma Characteristic and Volatile Profiling
of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes / Tomohiko Fukuda, Keiki Okazaki, and Takuro Shinano
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Tác giả CN
| Fukuda, Tomohiko | |
Nhan đề
| Aroma Characteristic and Volatile Profiling
of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes / Tomohiko Fukuda, Keiki Okazaki, and Takuro Shinano | |
Mô tả vật lý
| From p.161-167 | |
Từ khóa tự do
| Carrot aroma | |
Từ khóa tự do
| Sensory evaluation | |
Tác giả(bs) CN
| Okazaki, Keiki | |
Tác giả(bs) CN
| Shinano, Takuro | |
Nguồn trích
| Journal of food science -
Số: 11
Tập: 78
Năm: 2013 |
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| 039 | |y20190504104422|zngavt |
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| 100 | |aFukuda, Tomohiko |
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| 245 | |aAroma Characteristic and Volatile Profiling
of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes / |cTomohiko Fukuda, Keiki Okazaki, and Takuro Shinano |
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| 300 | |aFrom p.161-167 |
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| 653 | |aCarrot aroma |
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| 653 | |aSensory evaluation |
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| 700 | |aOkazaki, Keiki |
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| 700 | |aShinano, Takuro |
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| 773 | |tJournal of food science |d2013|v78|i11 |
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| 890 | |c1 |
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