Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants.

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dc.contributor.authorSharma, J.
dc.contributor.authorChatterjee, S.
dc.contributor.authorVivekanand Kumar
dc.contributor.authorVariyar, P. S.
dc.contributor.authorSharma, A.
dc.date.accessioned2010-08-20T06:53:32Z
dc.date.available2010-08-20T06:53:32Z
dc.date.issued2010
dc.format.extent4236 bytes
dc.format.mimetypetext/html
dc.identifier.sourceFood Chemistry. Vol. 122 (4): pp. 1327-1332
dc.identifier.urihttp://hdl.handle.net/123456789/3646
dc.language.isoenen
dc.subjectAcetoinen
dc.subjectAroma glycosidesen
dc.subjectAsh gourden
dc.subjectvolatile essential oilen
dc.subjectGC–olfactometryen
dc.titleAnalysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants.en
dc.typeArticleen

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