Characterization of barley enzymes involved in the lipid oxidation and the flavor stability of beer.

被引：0
|
作者：
Kuroda, H [1 ]
机构：
[1] Sapporo Breweries Ltd, Frontier Labs Value Creat, Sapporo, Hokkaido, Japan
来源：
PLANT AND CELL PHYSIOLOGY | 2006年 / 47卷
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D O I：
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中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
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页码：S3 / S3
页数：1
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