MODERN TECHNIQUES IN MASS-SPECTROMETRY FOR THE ANALYSIS OF NONVOLATILE OR THERMALLY LABILE FLAVOR COMPOUNDS

被引：0
作者：
HARTMAN, TG [1 ]
HO, CT [1 ]
ROSEN, JD [1 ]
ROSEN, RT [1 ]
机构：
[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA
来源：
ACS SYMPOSIUM SERIES | 1989年 / 409卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：73 / 92
页数：20
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