AROMA COMPOUNDS DERIVED FROM OXIDIZED LIPIDS - SOME BIOCHEMICAL AND ANALYTICAL ASPECTS

被引：46

作者：

ERIKSSON, C ^{[1
]}

机构：

[1] SWEDISH INST FOOD PRESERVATION RES,S-400 21 GOTHENBURG 16,SWEDEN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 02期

关键词：

D O I：

10.1021/jf60198a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：126 / 128

页数：3

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