STABILITY OF INOSINIC ACID, INOSINE AND HYPOXANTHINE IN AQUEOUS-SOLUTIONS

被引：19

作者：

DAVIDEK, J

VELISEK, J

JANICEK, G

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02753.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：789 / &

共 11 条

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[8] WATER-SOLUBLE FLAVOR AND ODOR PRECURSORS OF MEAT .3. CHANGES IN NUCLEOTIDES, TOTAL NUCLEOSIDES AND BASES OF BEEF, PORK AND LAMB DURING HEATING [J].

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