FLAVOR COMPONENTS OF ROASTED ALMOND

被引：52

作者：

TAKEI, Y ^{[1
]}

YAMANISHI, T ^{[1
]}

机构：

[1] OCHANOMIZU UNIV,LAB FOOD CHEM,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 12期

关键词：

D O I：

10.1080/00021369.1974.10861530

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2329 / 2336

页数：8

共 21 条

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