GENERATION OF SWISS CHEESE FLAVOR COMPONENTS BY THE REACTION OF AMINO-ACIDS WITH CARBONYL-COMPOUNDS

被引：130

作者：

GRIFFITH, R

HAMMOND, EG

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79150-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：604 / 613

页数：10

共 28 条

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