ORIGINAL COMPOSITION OF MARJORAM FLAVOR AND ITS CHANGES DURING PROCESSING

被引：47

作者：

FISCHER, N

NITZ, S

DRAWERT, F

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期

关键词：

D O I：

10.1021/jf00083a023

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：996 / 1003

页数：8

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