SYNTHESIS AND AROMA PROPERTIES OF NEW ALKYLOXAZOLES AND ALKYLTHIAZOLES IDENTIFIED IN COCOA BUTTER FROM ROASTED COCOA BEANS

被引：4

作者：

HO, CT

JIN, QZ

LEE, KN

CARLIN, JT

CHANG, SS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03544.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1570 / 1571

页数：2

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