EFFECTS OF VARIOUS PROCESSING METHODS ON FREE AND BOUND AMINO-ACID CONTENTS OF POTATOES

被引：21

作者：

JASWAL, AS ^{[1
]}

机构：

[1] RES & PROD COUNCIL,FREDERICTON,NEW BRUNSWICK,CANADA

来源：

AMERICAN POTATO JOURNAL | 1973年 / 50卷 / 03期

关键词：

D O I：

10.1007/BF02852769

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：86 / 95

页数：10

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