Analysis of flavor volatiles of irradiated desiccated coconut by gas chromatography
Flavor volatiles of irradiated and desiccated coconut stored for 24 weeks at room temperature were identified and quantified by gas chromatography. Chromatograms of fresh coconut meat revealed some esters, ketones, aldehydes, and alchols which were responsible for its fruity odor. The oily odor of f...
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| Formato: | Tesis |
| Lenguaje: | English |
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1989.
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