CHEMICAL-CHANGES IN FLAVOR COMPONENTS DURING PROCESSING

被引：0

作者：

TERANISHI, R ^{[1
]}

BUTTERY, RG ^{[1
]}

机构：

[1] USDA ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

FOOD TECHNOLOGY | 1984年 / 38卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：50 / 50

页数：1

共 50 条

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[J]. FOOD CHEMISTRY, 1993, 47 (04) : 337 - 343
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