QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .4. ENZYMIC AND THERMAL-REACTION PRODUCTS FORMED DURING PROCESSING OF TOMATOES

被引：21

作者：

SCHREIER, P ^{[1
]}

DRAWERT, F ^{[1
]}

JUNKER, A ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELTECHNOL & ANALYT CHEM,D-8050 FREISING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1977年 / 165卷 / 01期

关键词：

D O I：

10.1007/BF01461048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：23 / 27

页数：5

共 53 条

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