RELATION BETWEEN OLFACTORY THRESHOLD CONCENTRATION AND PYRUVIC ACID CONTENT OF ONION JUICE

被引：95

作者：

SCHWIMMER, S

GUADAGNI, DG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1962年 / 27卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00065.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：94 / &

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