INFLUENCE OF HEAT-TREATMENTS ON NATURE OF TOMATO VOLATILE COMPOUNDS

被引：0

作者：

SECK, S ^{[1
]}

CROUZET, J ^{[1
]}

PIVA, MT ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,BIOCHIM APPL LAB,F-34060 MONTPELLIER,FRANCE

来源：

ANNALES DE TECHNOLOGIE AGRICOLE | 1976年 / 25卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：85 / 95

页数：11

共 26 条

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[6]

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[9] STUDIES IN MASS SPECTROSCOPY .2. MASS SPECTRA OF SUBSTITUTED FURANS [J].

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[10]

GUADAGNI DG, 1968, FOOD TECHNOL-CHICAGO, V22, P71

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