N-HEXANOL FORMATION FROM N-HEXANAL BY ENZYME ACTION IN SOYBEAN EXTRACTS

被引：31

作者：

MATOBA, T

SAKURAI, A

TANINOKI, N

SAITOH, T

KARIYA, F

KUWAHATA, M

YUKAWA, N

FUJINO, S

HASEGAWA, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05171.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1607 / 1610

页数：4

共 23 条

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