VOLATILE FLAVOR COMPONENTS OF COOKED POTATO

被引：61
|
作者：
NURSTEN, HE [1 ]
SHEEN, MR [1 ]
机构：
[1] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,ATKIN THOMPSON LAB,LEEDS LS2 9JT,ENGLAND
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 06期
关键词：
D O I：
10.1002/jsfa.2740250607
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：643 / 663
页数：21
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