cis-6-Nonenal: A flavor component of muskmelon fruit
- 30 November 1972
- journal article
- Published by Elsevier BV in Phytochemistry
- Vol. 11 (11), 3321-3322
- https://doi.org/10.1016/s0031-9422(00)86399-2
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The Formation of Carbonyl Compounds in CucumbersJournal of Food Science, 1968
- Iso‐linoleic acids responsible for the formation of the hardening flavorJournal of Oil & Fat Industries, 1967
- Components of the hardening flavor present in hardened linseed oil and soybean oilJournal of Oil & Fat Industries, 1965
- The Flavor of CucumbersJournal of Food Science, 1962
- A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODSaJournal of Food Science, 1957