Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

著录项

• 来源
  《Food science and technology research》 |2013年第3期|497-504|共8页
• 作者

  Tomohiko Fukuda; Hiroki Tanaka; Hidetoshi Ihori; Keiki Okazaki; Takuro Shinano; Yasunori Fukumori;

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• 作者单位

  Food Check & Analysis center, Agricultural Research Institute, HOKURENFederation of Agricultural Cooperatives, 375 Kita-6, Higashi-7, Higashi-ku, Sapporo 060-0906, Japan,Graduate School of Agriculture, Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan;

  Plant Breeding and Production Division, Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives, Higashi-9, Minami-2, Naganuma, Yubari 069-1316, Japan;

  Food Check & Analysis center, Agricultural Research Institute, HOKURENFederation of Agricultural Cooperatives, 375 Kita-6, Higashi-7, Higashi-ku, Sapporo 060-0906, Japan;

  National Agricultural and Food Research Organization / Hokkaido Agricultural Research Center, Hitsujigaoka-1, Toyohira-ku, Sapporo, Hokkaido 062-8555, Japan;

  National Agricultural and Food Research Organization / Hokkaido Agricultural Research Center, Hitsujigaoka-1, Toyohira-ku, Sapporo, Hokkaido 062-8555, Japan,Graduate School of Agriculture, Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan;

  Food Check & Analysis center, Agricultural Research Institute, HOKURENFederation of Agricultural Cooperatives, 375 Kita-6, Higashi-7, Higashi-ku, Sapporo 060-0906, Japan;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  GC-MS; volatile profiling; GC-O; carrot flavor;

  机译：气相色谱-质谱挥发性分析;GC-O;胡萝卜味;