EFFECT OF BOILING ON THE CARBOHYDRATE CONSTITUENTS OF SOME NON-LEAFY VEGETABLES

被引：7

作者：

LONGE, OG

机构：

来源：

FOOD CHEMISTRY | 1981年 / 7卷 / 01期

关键词：

D O I：

10.1016/0308-8146(81)90017-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1 / 6

页数：6

共 24 条

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