EFFECTS OF GAMMA-IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES

被引：7
|
作者：
RAO, VS
VAKIL, UK
SREENIVASAN, A
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb09736.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：64 / &
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