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THE VARIATION OF ISOAMYL ALCOHOLS, N PENTANOL, AND TWO UNKNOWN COMPOUNDS IN TOMATO JUICE, WITH VARIETY, HARVEST, PROCESSING, STORAGE, AND FOOD ADDITIVES

机译：番茄汁中异戊醇，正戊醇和两种未知化合物的变化，包括品种，收割，加工，存储和食品添加剂

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作者
JOHNSON, JOHN HAL.;
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作者单位

The Ohio State University.;

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授予单位 The Ohio State University.;
学科
学位 Ph.D.
年度 1963
页码 92 p.
总页数 92
原文格式 PDF
正文语种 eng
中图分类
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2. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices. [J] . Aguilo-Aguayo I., Soliva-Fortuny R., Martin-Belloso O. Journal of the Science of Food and Agriculture . 2010,第10期

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3. Effects of harvest time on the quality attributes of processed and non-processed tomato varieties [J] . Bulent Akbudak International journal of food science & technology . 2010,第2期

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4. Study on the oxidation process of tomato juice during storage by near-infrared spectroscopy [C] . Lijuan Xie, Yibin Ying, Hongjian Ye, Optics for Natural Resoures, Agriculture, and Foods II; Proceedings of SPIE-The International Society for Optical Engineering; vol.6761 . 2007

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5. Effects of Harvest Date and Storage Duration on End-Product Quality of Three Processing Potato Varieties. [D] . Waxman, Addie M. 2017

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6. Quantitative Changes of Polyphenolic Compounds in Mulberry (Morus alba L.) Leaves in Relation to Varieties Harvest Period and Heat Processing [O] . Won Jeong Lee, Sang Won Choi 2012

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机译：臭氧对采后处理对番茄果实成熟和品质的影响。应用不同的臭氧剂量作为可控制的气氛储存，以延缓番茄的成熟和保持番茄的品质，以及在番茄果实成熟的不同阶段，臭氧对抗氧化剂和糖类化合物的影响。

THE VARIATION OF ISOAMYL ALCOHOLS, N PENTANOL, AND TWO UNKNOWN COMPOUNDS IN TOMATO JUICE, WITH VARIETY, HARVEST, PROCESSING, STORAGE, AND FOOD ADDITIVES

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