Abstract
With GC, IR and MS, blackcurrants (Ribes nigrum L. var. Br�dtorp) were analyzed for volatile compounds with boiling points above 150�C. The following twenty-five compounds were identified.
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CITATION STYLE
APA
Andersson, J., von Sydow, E., Bergson, G., Ehrenberg, L., Brunvoll, J., Bunnenberg, E., … Records, R. (1966). The Aroma of Black Currants. II. Lower Boiling Compounds. Acta Chemica Scandinavica, 20, 522–528. https://doi.org/10.3891/acta.chem.scand.20-0522
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