FORMATION OF ALDEHYDES AND ALCOHOLS IN TOMATO FRUIT FROM U-C-14-LABELED LINOLENIC AND LINOLEIC ACIDS

被引：82

作者：

STONE, EJ ^{[1
]}

HALL, RM ^{[1
]}

KAZENIAC, SJ ^{[1
]}

机构：

[1] CAMPBELL INST FOOD RES,CAMDEN,NJ 08101

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01036.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1138 / 1141

页数：4

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