FREE FATTY-ACID CONTENT OF CACAO BEANS INFESTED WITH STORAGE FUNGI

被引：8

作者：

HANSEN, AP ^{[1
]}

WELTY, RE ^{[1
]}

SHEN, RS ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.1021/jf60188a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：665 / 670

页数：6

共 19 条

[1] BUNTING RH, 1931, B INT CHOC CACAO BRU, V1, P295
[2] DORWORTH CE, 1968, PHYTOPATHOLOGY, V58, P1457
[3] FOLCH J, 1957, J BIOL CHEM, V226, P497
[4] Hansen A. P., 1972, International Chocolate Review, V27, P200
[5] Hansen A. P., 1969, International Chocolate Review, V24, P2
[6] MICROFLORA OF RAW CACAO BEANS
HANSEN, AP
WELTY, RE
[J]. MYCOPATHOLOGIA ET MYCOLOGIA APPLICATA, 1971, 44 (04) : 309 - +
[7] HANSEN AP, 1970, J FOOD SCI, V35, P27
[8] HUTCHINSON JB, 1961, SCI MONOGRAPH, V11, P137
[9] IVERSON JL, 1969, J ASSOC OFF ANA CHEM, V52, P685
[10] KADEN OF, 1954, GORDIAN, V54, P14