THE ORIGIN OF SULFHYDRYL GROUPS IN MILK PROTEINS AND THEIR CONTRIBUTIONS TO COOKED FLAVOR

被引：81

作者：

HUTTON, JT

PATTON, S

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1952年 / 35卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(52)91658-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：699 / 705

页数：7

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