STUDIES ON THE FLAVOR OF BUCKWHEAT .1. IDENTIFICATION OF THE VOLATILE COMPONENTS OF BUCKWHEAT FLOUR AND THEIR DISTRIBUTIONS OF MILLING FRACTIONS

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作者：

AOKI, M

KOIZUMI, N

OGAWA, G

YOSHIZAKI, T

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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1981年 / 28卷 / 09期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：476 / 481

页数：6

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