ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOES

被引：70

作者：

COLEMAN, EC ^{[1
]}

HO, CT ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 01期

关键词：

D O I：

10.1021/jf00103a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：42 / 48

页数：7

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