FATTY-ACIDS CONTRIBUTING TO CAPRYLIC FLAVOR IN BEER - USE OF PROFILE AND THRESHOLD DATA IN FLAVOR RESEARCH

被引：28
|
作者：
CLAPPERTON, JF
机构：
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 1978年 / 84卷 / 02期
关键词：
D O I：
10.1002/j.2050-0416.1978.tb03849.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：107 / 112
页数：6
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