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天然食品香精及其原料来源 被引量:2

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作者 金其璋
出处 《香料香精化妆品》 CAS 北大核心 1997年第2期26-31,共6页 Flavour Fragrance Cosmetics
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  • 1KRAMMER G, SCHMIDT C O, GATIFIELD I, et al. Stable isotope analysis of flavor compounds[J]. Perfumer & Flavorist, 2001, 26: 8,10-12,14.
  • 2RANDOLPH A C, JOHN E N. Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios[J]. JAgric FoodChem, 1992, 40: 1892-1897.
  • 3MARIA B, MARCO W F, COLJA L, et al. Assignment of bitter almond oil to natural and synthetic sources by stable isotope ratio analysis[J]. JAgric Food Chem, 1989, 37: 410-412.
  • 4DAVID Moats. Evolution of Natural Chemicals in the USA[M]. Monroe, OH: SKW/Alfrebm Inc., 2001,.
  • 5KATJA H, CHRISTIANE R, BERNHARD W, et al. 2H/1H ratio analysis of flavor compounds by on-line gas chromatography-pyrolysis-isotope ratio mass spectrometry ( HRGC-P-IRMS ) : Citral[J]. Flavour and Fragrance Journal, 2001 ( 16 ) : 344-348.
  • 6张宁.天然香料、天然级香料和天然等同香料[J].国内外香化信息,2000(5):12-13.
  • 7BASER K H C, GERHARD B. Hand Book of Essential Oil- Science, Technology and Applications[M]. Boca Raton, FL : CRC Press, 2010.

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