CHEESE FLAVOR - GAS CHROMATOGRAPHIC AND MASS SPECTRAL IDENTIFICATION OF NATURAL COMPONENTS OF AROMA FRACTION OF BLUE CHEESE

被引：37
作者：
DAY, EA
ANDERSON, DF
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1965年 / 13卷 / 01期
关键词：
D O I：
10.1021/jf60137a001
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：2 / &
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