论文信息 - A Comparison of the Volatile Compounds of Fresh and Decomposed Cream by Gas Chromatography - 字舞流文

A Comparison of the Volatile Compounds of Fresh and Decomposed Cream by Gas Chromatography

[1] S. Patton,et al. Identification of Some Volatile Compounds Related to the Flavor of Milk and Cream , 1962 .

[2] M. Keeney,et al. Separation of the 2,4-Dinitrophenylhydrazone Derivatives of Aliphatic Monocarbonyls into Classes on Magnesia. , 1962 .

[3] A. R. Johnson,et al. Use of ion-exchange resins in the micro analysis of 2,4-dinitrophenylhydrazones , 1962 .

[4] E. A. Day,et al. Methyl sulfide and the flavor of milk. , 1956 .

[5] H. W. Jackson,et al. Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes , 1954 .

[6] T. R. Sweeney,et al. The Metabolism of 2, 2 bis (P-Chlorophenyl) 1, 1, 1 Trichlorethane (DDT). I. A Metabolite from Rabbit Urine, Di (P-Chlorophenyl) Acetic Acid; its Isolation, Identification, and Synthesis. , 1945 .