EFFECTS OF DEHYDRATION PROCESSES ON FLAVOUR COMPOUNDS AND HISTOLOGY OF APRICOTS (PRUNUS ARMENIACA)

被引：10

作者：

LEE, CY

SALUNKHE, DK

NURY, FS

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740170902

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：393 / &

共 18 条

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[3]

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[4]

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[5]

KAUFMAN VF, 1957, FOOD ENG, V29, P93

LAPPIN, GR ;

CLARK, LC .

[7]

LAZAR ME, 1961, FOOD TECHNOL-CHICAGO, V15, P32

[8]

LEE CY, 1965, FD TECHNOL CHAMPAIGN, V20, P845

[9]

LUH BS, 1961, FOOD TECHNOL-CHICAGO, V15, P165

[10]

NURY FS, 1960, ARS7419 USDA WEST RE