PH ADJUSTMENT CONTROL OF OXIDATIVE OFF-FLAVORS DURING GRINDING OF RAW LEGUME SEEDS

被引：46

作者：

KON, S

WAGNER, JR

GAUDAGNI, DG

HORVAT, RJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00925.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：343 / &

共 19 条

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[8] COMPARISON OF LIPOXIDASE OXIDATION AND AUTOXIDATION OF COTTONSEED OIL BY RAT BIO-ASSAY [J].

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[10]

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