PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY - REVIEW

被引：169

作者：

BURNETTE, FS ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECHNOL, BLACKSBURG, VA 24061 USA

来源：

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

页码：1 / 6

页数：6

共 66 条

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