STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .3. VOLATILE FATTY ACIDS AND VOLATILE AMINES

被引：29
作者：
ARAI, S
SUZUKI, H
FUJIMAKI, M
SAKURAI, Y
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1966年 / 30卷 / 09期
关键词：
D O I：
10.1080/00021369.1966.10858696
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：863 / &
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