COMPARISON OF CARBONYL-COMPOUNDS IN RAW AND ROASTED RUNNER PEANUTS .1. MAJOR QUALITATIVE AND SOME QUANTITATIVE DIFFERENCES

被引：13

作者：

BROWN, DF

STANLEY, JB

SENN, VJ

DOLLEAR, FG

机构：

来源：

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

关键词：

D O I：

10.1021/jf60181a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：700 / +

页数：1

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