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

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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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TS2 [食品工业];

学科分类号：

0832 ;

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引用

页码：769 / 772

页数：4

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