COMPARISON OF ACIDIC AND BASIC VOLATILE COMPOUNDS OF COCOA BUTTERS FROM ROASTED AND UNROASTED COCOA BEANS

被引：21

作者：

CARLIN, JT ^{[1
]}

LEE, KN ^{[1
]}

HSIEH, OAL ^{[1
]}

HWANG, LS ^{[1
]}

HO, CT ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1986年 / 63卷 / 08期

关键词：

D O I：

10.1007/BF02673793

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：1031 / 1036

页数：6

相关论文

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