ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE-CONTENT MODEL SYSTEMS

被引：10

作者：

CHOU, HE ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55101

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02929.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：479 / 483

页数：5

相关论文

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