STUDIES ON DIMETHYLAMINE IN FOODS .2. ENZYMIC FORMATION OF DIMETHYLAMINE FROM TRIMETHYLAMINE OXIDE

被引：0
|
作者：
TOMIOKA, K [1 ]
OGUSHI, J [1 ]
ENDO, K [1 ]
机构：
[1] NARA WOMENS UNIV,DEPT FOOD SCI,NARA,JAPAN
来源：
BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1974年 / 40卷 / 10期
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D O I：
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中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
引用
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页码：1021 / 1026
页数：6
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