ISOLATION and IDENTIFICATION of the SILK WORM CHRYSALID of FLAVOUR

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ISOLATION and IDENTIFICATION of the SILK WORM CHRYSALID of FLAVOUR
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Headspace vapours above the silk worm chrysalid oil were collected, using porapak-Q as absorbents to trap the off flavour. Desorption was carried out in an specially designed electrical heating apparatus. Liquid nitrogen was used as freezing agent. Off fl

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Shen Ruoquan Tang Jian Chang Xiang. ISOLATION and IDENTIFICATION of the SILK WORM CHRYSALID of FLAVOUR[J]. Journal of Food Science and Biotechnology,1987,6(2).

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