STUDIES ON THE BROWNING OF KORI-TOFU .4. EFFECT OF WATER ACTIVITY ON LIPID OXIDATION AND BROWNING OF KORI-TOFU

被引：4

作者：

HOMMA, S

FUJIMAKI, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 01期

关键词：

D O I：

10.1080/00021369.1982.10865057

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：301 / 304

页数：4

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