ANALYSIS OF BLUE CHEESE FOR ROQUEFORTINE AND OTHER ALKALOIDS FROM PENICILLIUM-ROQUEFORTI

被引：103

作者：

SCOTT, PM ^{[1
]}

KENNEDY, BPC ^{[1
]}

机构：

[1] CANADA DEPT HLTH & WELF, BUR CHEM SAFETY,DIV FOOD RES, HLTH PROTECTION BRANCH,FOOD DIRECTORA, OTTAWA K1A OL2, ONTARIO, CANADA

来源：

关键词：

D O I：

10.1021/jf60206a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：865 / 868

页数：4

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