STUDIES ON VOLATILE COMPONENTS OF DIFFERENT VARIETIES OF COCOA BEANS

被引：70

作者：

BAILEY, SD

MITCHELL, DG

WEURMAN, C

BAZINET, ML

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00076.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：165 / &

共 18 条

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[6] CACAO POLYPHENOLIC SUBSTANCES .4. ANTHOCYANIN PIGMENTS
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[J]. BIOCHEMICAL JOURNAL, 1952, 51 (04) : 516 - 520
[9] FORSYTH WGC, 1956, ADVANCES FOOD CHEM, V8, P280
[10] FORSYTH WGC, PRIVATE COMMUNICATIO