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FORMATION OF VOLATILE SULFUR COMPOUNDS IN PROCESSED TOMATO PRODUCTS

被引：51
作者：
MIERS, JC
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1966年 / 14卷 / 04期
关键词：
D O I：
10.1021/jf60146a025
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：419 / +
页数：1
相关论文
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