FORMATION AND AROMA CHARACTERISTICS OF HETEROCYCLIC-COMPOUNDS IN FOODS

被引：0
|
作者：
HO, CT [1 ]
CARLIN, JT [1 ]
机构：
[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1988年 / 195卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：23 / AGFD
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