CYSTEINE INDUCED ODOR INTENSIFICATION IN ONIONS AND OTHER FOODS

被引：14

作者：

SCHWIMMER, S

GUADAGNI, DG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09696.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：405 / +

页数：1

共 12 条

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[8] RELATION BETWEEN OLFACTORY THRESHOLD CONCENTRATION AND PYRUVIC ACID CONTENT OF ONION JUICE [J].

SCHWIMMER, S ;

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[9] COMPARISON OF SOME PROPERTIES OF THIOLSULFONATES AND THIOLSULFINATES [J].

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