QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .10. CHANGES OF AROMA SUBSTANCES DURING PROCESSING OF DRY PRODUCTS FROM CELERY TUBERS

被引:4
作者
BERGER, RG
KOGEL, F
DRAWERT, F
RADOLA, BJ
机构
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1983年 / 177卷 / 05期
关键词
D O I
10.1007/BF01042190
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:328 / 332
页数:5
相关论文
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