USE OF LABELED COMPOUNDS TO STUDY MECHANISM OF FLAVOR FORMATION IN OXIDIZING FATS

被引：23

作者：

MICHALSKI, ST

HAMMOND, EG

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1972年 / 49卷 / 10期

关键词：

D O I：

10.1007/BF02609227

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：563 / +

页数：1

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