RETRO-ALDOL RELATED DEGRADATIONS OF 2,4-DECADIENAL IN THE DEVELOPMENT OF STALING FLAVORS IN FRIED FOODS

被引：63

作者：

JOSEPHSON, DB ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14040.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1186 / &

共 40 条

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