VOLATILE COMPOUNDS FORMED FROM THERMAL INTERACTION OF ALLIIN, A GARLIC COMPONENT, WITH 2,4-DECADIENAL

被引：0
|
作者：
YU, TH
HO, CT
LEE, MH
机构：
[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
[2] NATL TAIWAN UNIV,DEPT AGR CHEM,TAIPEI,TAIWAN
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1993年 / 205卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：71 / AGFD
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