QUANTITATIVE-ANALYSIS OF AROMA COMPOUNDS IN WHEAT AND RYE BREAD CRUSTS USING A STABLE ISOTOPE-DILUTION ASSAY

被引：212

作者：

SCHIEBERLE, P ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,D-8046 GARCHING,FED REP GER

来源：

关键词：

D O I：

10.1021/jf00074a021

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：252 / 257

页数：6

共 20 条

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