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

关键词：

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：1021 / 1026

页数：6

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