FURANS IN FOODS

被引：256

作者：

MAGA, JA

机构：

[1] Department of Food Science and Nutrition, Colorado State University Fort Collins, Colorado

[2] Organoleptic Research International Flavors and Fragrances Union, Beach, New Jersey

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1979年 / 11卷 / 04期

关键词：

D O I：

10.1080/10408397909527268

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：355 / 400

页数：46

共 177 条

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[9] ADDITIONAL VOLATILE COMPONENTS OF CABBAGE, BROCCOLI, AND CAULIFLOWER [J].

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