THE IMPORTANCE OF HYDROPHOBIC PROPERTIES OF ORGANIC-COMPOUNDS ON THEIR TASTE INTENSITIES - A QUANTITATIVE STRUCTURE-TASTE-INTENSITY STUDY

被引：10

作者：

GREENBERG, MJ

机构：

来源：

关键词：

D O I：

10.1021/jf60229a049

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：562 / 566

页数：5

共 32 条

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