STUDIES ON ROASTING CHANGES OF PROTEINS .2. MAJOR VOLATILE COMPONENTS FORMED FROM CASEIN DURING ROASTING

被引：14

作者：

KATO, H

FUJIMAKI, M

HAYASE, F

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 06期

关键词：

D O I：

10.1080/00021369.1972.10860353

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：951 / &

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