CARBONYLS IN OXIDIZING FAT .4. ROLE OF VARIOUS FATTY ACID COMPONENTS IN CARBONYL GENERATION

被引：40
作者：
ELLIS, R
GADDIS, AM
CURRIE, GT
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1961.tb00782.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：131 / &
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