Reactivity between 1-hydroxyethyl radicals and aroma active components in wine

被引：0
作者：
Kreitman, Gal Y. [1 ]
Elias, Ryan J. [1 ]
机构：
[1] Penn State Univ, Dept Food Sci, University Pk, PA 16802 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2012年 / 244卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
76-AGFD
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页数：1
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