ANTIOXIDANTS - NEW DEVELOPMENTS FOR FOOD USE

被引：9
|
作者：
KRAYBILL, HR
DUGAN, LR
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1954年 / 2卷 / 02期
关键词：
D O I：
10.1021/jf60022a006
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：81 / 84
页数：4
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