VOLATILE AROMA COMPONENTS, PARTICULARLY GLUCOSINOLATE PRODUCTS, OF COOKED EDIBLE MUSHROOM (AGARICUS-BISPORUS) AND COOKED DRIED MUSHROOM

被引：23

作者：

MACLEOD, AJ

PANCHASARA, SD

机构：

来源：

PHYTOCHEMISTRY | 1983年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0031-9422(00)86966-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：705 / 709

页数：5

共 30 条

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