FLAVOR COMPOSITION OF WINES - REVIEW

被引：271

作者：

SCHREIER, P

机构：

[1] Department of Food Technology and Analytical Chemistry, Munich Technical University, Freising-Weihenstephan

[2] Department of Food Science and Technology, University of California, Davis, California

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1979年 / 12卷 / 01期

关键词：

D O I：

10.1080/10408397909527273

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：59 / 111

页数：53

共 396 条

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