FORMATION OF FLAVOR COMPONENTS IN ASPARAGUS .2. FORMATION OF FLAVOR COMPONENTS IN COOKED ASPARAGUS

被引：80

作者：

TRESSL, R

BAHRI, D

HOLZER, M

KOSSA, T

机构：

[1] TECH UNIV BERLIN,LEHRSTUHL CHEM TECH ANAL,D-1000 BERLIN 10,FED REP GER

[2] INST GARUNGSGEWERBE & BIOTECHNOL,FORSCHUNGSINST CHEM TECH ANAL,D-1000 BERLIN 65,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 03期

关键词：

D O I：

10.1021/jf60211a048

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：459 / 463

页数：5

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