THE CHRYSANTHEMUMCARBOXYLIC ACIDS .2. ESTERIFICATION OF THE CHRYSANTHEMIC ACIDS

被引：13

作者：

HARPER, SH

REED, HWB

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1951年 / 2卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740020908

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：414 / 420

页数：7

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