STUDIES ON THE FLAVOR OF BUCKWHEAT .2. ORGANOLEPTIC PROPERTIES OF THE VOLATILE COMPONENTS OF BUCKWHEAT FLOUR AND THEIR CHANGES DURING STORAGE AFTER MILLING

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作者：
AOKI, M
KOIZUMI, N
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1986年 / 33卷 / 11期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：769 / 772
页数：4
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