EFFECTS OF PH ADJUSTMENT AND HEAT-TREATMENT ON THE STABILITY AND THE FORMATION OF VOLATILE COMPOUNDS OF GARLIC

被引：55

作者：

YU, TH

WU, CM

CHEN, SY

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 03期

关键词：

D O I：

10.1021/jf00087a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：730 / 734

页数：5

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