IDENTIFICATION OF THE VOLATILE FLAVOR COMPOUNDS OF WHEAT BREAD CRUST - COMPARISON WITH RYE BREAD CRUST

被引：95

作者：

SCHIEBERLE, P ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,D-8046 GARCHING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 180卷 / 06期

关键词：

D O I：

10.1007/BF02044297

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：474 / 478

页数：5

共 13 条

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[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 151 (05): : 310 - 317
[9] MULDERS J, 1976, CHEM IND, P613
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