CHANGES IN FREE SUGAR CONTENT OF BARLEY KERNELS DURING MATURATION

被引：28

作者：

LABERGE, DE ^{[1
]}

MACGREGOR, AW ^{[1
]}

MEREDITH, WO ^{[1
]}

机构：

[1] CANADIAN GRAIN COMM, WINNIPEG, MANITOBA, CANADA

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1973年 / 79卷 / 06期

关键词：

D O I：

10.1002/j.2050-0416.1973.tb03568.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：471 / 477

页数：7

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