IDENTIFICATION OF BASIC AROMA COMPONENTS OF ROASTED SESAME SEEDS

被引：3
|
作者：
KINOSHITA, S [1 ]
YAMANISHI, T [1 ]
机构：
[1] OCHANOMIZU UNIV, LAB FOOD CHEM, BUNKYO, TOKYO, JAPAN
来源：
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1973年 / 47卷 / 11期
关键词：
D O I：
10.1271/nogeikagaku1924.47.737
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：737 / 739
页数：3
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