FLAVOR ORIGINS - REVIEW OF CHEMICAL MECHANISMS AFFECTING FLAVOR ACCEPTABILITY OF DAIRY PRODUCTS - BORDEN AWARD ADDRESS

被引：10
作者：
JOSEPHSON, DV
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1954年 / 2卷 / 23期
关键词：
D O I：
10.1021/jf60043a006
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1182 / 1185
页数：4
相关论文
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[8]   THE EFFECT OF ROUTE DELIVERY ON THE FLAVOR RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILK [J].
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