Bildung von Hexanal und trans-Hexen-2-al-1 bei der Apfelsaftbereitung
作者： M. Gottauf , R. Duden
DOI: 10.1007/BF01456452
关键词:
摘要: Durch gaschromatographische Untersuchungen wurde festgestellt, das Hexanal und Hexen-2-al-1, zwei wichtige Aromastoffe des Apfelsaftes, sich erst bei der Apfelsaftbereitung wahrend Stehens Apfelmaische bilden.
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sci-hub.se 参考文章(11)
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