The formation of the aroma of butter during the acidification of cream

被引：0
|
作者：
Virtanen, AI [1 ]
机构：
[1] Biochem Inst, Helsinki, Finland
来源：
ANGEWANDTE CHEMIE | 1941年 / 54卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：491 / 494
页数：4
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