RADIATION CHEMISTRY OF FOODS .1. REACTION RATE CONSTANTS OF SOME FOODS CONSTITUENTS WITH HYDRATED ELECTRONS AND HYDROXYL RADICALS

被引：13
作者：
FUJIMAKI, M
MORITA, M
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1968年 / 32卷 / 05期
关键词：
D O I：
10.1080/00021369.1968.10859105
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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页码：574 / &
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