REVIEW OF THE PROGRESS OF DAIRY SCIENCE - MECHANISMS OF FORMATION OF AROMA COMPOUNDS IN MILK AND MILK-PRODUCTS

被引：89

|

作者：

FORSS, DA

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1979年 / 46卷 / 04期

关键词：

D O I：

10.1017/S0022029900020768

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：691 / 706

页数：16

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