TASTE AND THE TASTE OF FOODS - REVIEW AND A REPORT ON A SYMPOSIUM

被引：21

作者：

BOUDREAU, JC

机构：

来源：

关键词：

D O I：

10.1007/BF00424498

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：14 / 20

页数：7

共 40 条

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[22]

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[23]

Mabrouk A. F., 1976, In 'Phenolic, sulfur, and nitrogen compounds in food flavors' [see FSTA (1977) 9 5T271]., P146

[24]

MABROUK AF, TASTE FOODS

[25]

Meilgaard M. C., 1975, MBAA TECH Q, V12, P151, DOI DOI 10.1007/978-3-662-09768-7_3

[26]

MILLER IJ, 1978, FOOD INTAKE CHEM SEN, P173

[27]

MONCRIEF RW, 1967, CHEM SENSES

[28]

NEY KH, TASTE FOODS

[29]

NURSTEN H.E., 1977, SENSORY PROPERTIES F, P151

[30] BIOGENESIS OF AROMA CONSTITUENTS OF FRUITS AND VEGETABLES [J].

SALUNKHE, DK ;

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CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1976, 8 (02) :161-190