CHARACTERIZATION OF NONBASIC STEAM VOLATILE COMPONENTS OF POTATO CHIPS

被引：31

作者：

BUTTERY, RG

LING, LC

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 03期

关键词：

D O I：

10.1021/jf60181a068

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：698 / &

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