J. Andersson

发表

FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE

H. Lingnert, G. Hall, J. Andersson, 1985 .

Flavor changes in whole milk powder during storage. : 3. Relationships between flavor properties and volatile compounds.

G. Hall, J. Andersson, 1985 .

Volatile constituents in leaves of parsley

E. V. Sydow, J. Andersson, R. Kasting, 1972 .

The Aroma of Black Currants. III. Chemical Characterization of Different Varieties and Stages of Ripeness by Gas Chromatography.

C. Djerassi, L. Ehrenberg, J. Brunvoll, 1966 .

The Aroma of Black Currants. I. Higher Boiling Compounds.

E. V. Sydow, J. Andersson, 1964 .

Volatile fat oxidation products. : I. Determination of odour thresholds and odour intensity functions by dynamic olfactometry.

G. Hall, J. Andersson, 1983 .

The composition of the essential oil of black currant leaves (Ribes nigrum L.)

E. V. Sydow, J. Andersson, R. Bosvik, 1963 .

Volatile fat oxidation products. : II. Influence of temperature on volatility of saturated, Mono- and Diunsaturated aldehydes in liquid media.

G. Hall, J. Andersson, 1983 .

Gas chromatographic analysis of trimethylsilyl ethers of methyl hydroxystearate

J. Andersson, K. Leu, 1974 .