PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY - REVIEW

被引：172
作者：
BURNETTE, FS [1 ]
机构：
[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECHNOL, BLACKSBURG, VA 24061 USA
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb01204.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1 / 6
页数：6
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