AMINO-ACID COMPOSITION OF RED PEPPER

被引：6

|

作者：

KEHAYOGLOU, AH ^{[1
]}

MANOUSSOPOULOS, CI ^{[1
]}

机构：

[1] UNIV SALONIKA,ORGAN CHEM TECHNOL & FOOD CHEM LAB,SALONIKA,GREECE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 06期

关键词：

D O I：

10.1021/jf60214a052

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1260 / 1262

页数：3

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