NATURAL ASTRINGENCY IN FOODSTUFFS - A MOLECULAR INTERPRETATION

被引：243

作者：

HASLAM, E

LILLEY, TH

机构：

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1988年 / 27卷 / 01期

关键词：

D O I：

10.1080/10408398809527476

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 40

页数：40

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HASLAM, E .