CARBONYLS IN OXIDIZING FAT .4. ROLE OF VARIOUS FATTY ACID COMPONENTS IN CARBONYL GENERATION

被引：40

作者：

ELLIS, R

GADDIS, AM

CURRIE, GT

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1961.tb00782.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：131 / &

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