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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.35 no.5, 1970년, pp.538 - 539
LIN, FANG M. , WILKENS, WALTER F.
SUMMARYGas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C8, ‐C10 lactones...
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