ODOR THRESHOLDS AND RELATIVE INTENSITIES OF VOLATILE AROMA COMPONENTS IN AN ARTIFICIAL BEVERAGE IMITATING WHISKY

被引：82

作者：

SALO, P

SUOMALAINEN, H

NYKANEN, L

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02647.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：394 / +

页数：1

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