THE HEAT-STABILITY OF ALLYL GLUCOSINOLATE (SINIGRIN) IN AQUEOUS AND MODEL SYSTEMS

被引：18

作者：

MAHESHWARI, PN

STANLEY, DW

VANDEVOORT, FR

GRAY, JI

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1980年 / 13卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(80)73298-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：28 / 32

页数：5

共 20 条

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