CONTRIBUTION OF COFFEE AROMA CONSTITUENTS TO THE MUTAGENICITY OF COFFEE

被引：139

作者：

AESCHBACHER, HU

WOLLEB, U

LOLIGER, J

SPADONE, JC

LIARDON, R

机构：

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1989年 / 27卷 / 04期

关键词：

D O I：

10.1016/0278-6915(89)90160-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：227 / 232

页数：6

共 26 条

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