UNCONVENTIONAL PROTEINS AS AROMA PRECURSORS - CHEMICAL-ANALYSIS OF VOLATILE COMPOUNDS IN HEATED SOY, CASEIN, AND FISH PROTEIN MODEL SYSTEMS

被引：45

作者：

QVIST, IH ^{[1
]}

VONSYDOW, EC ^{[1
]}

机构：

[1] SWEDISH INST FOOD PRESERVATION RES,FACK,S-40021 GOTHENBURG 16,SWEDEN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 06期

关键词：

D O I：

10.1021/jf60196a030

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1077 / 1084

页数：8

共 43 条

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JOURNAL OF FOOD SCIENCE, 1974, 39 (03) :537-541

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