FLAVOR THRESHOLDS FOR FATTY-ACIDS IN BUFFERED SOLUTIONS

被引：34

作者：

BALDWIN, RE

CLONINGER, MR

LINDSAY, RC

机构：

[1] UNIV MISSOURI, DEPT FOOD SCI & NUTR, COLUMBIA, MO 65201 USA

[2] UNIV WSCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01473.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：528 / 530

页数：3

共 50 条

[1] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS
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[9] FLAVOR CHEMISTRY OF DAIRY LIPIDS - REVIEW OF FREE FATTY-ACIDS
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