RELATION OF HEXANAL IN VAPOR ABOVE STORED POTAATO GRANULES TO SUBJECTIVE FLAVOR ESTIMATES

被引：33

作者：

BOGGS, MM

BELOTE, ML

BUTTERY, RG

VENSTROM, DW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01767.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：487 / &

相关论文

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[3] MEASUREMENT OF FAT AUTOXIDATION AND BROWNING ALDEHYDES IN FOOD VAPORS BY DIRECT VAPOR INJECTION GAS-LIQUID CHROMATOGRAPHY [J].

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TERANISHI, R .

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[4]

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