ENZYMES OF PENICILLIUM ROQUEFORTI INVOLVED IN BIOSYNTHESIS OF CHEESE FLAVOR

被引：93

作者：

KINSELLA, JE ^{[1
]}

HWANG, DH ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1976年 / 8卷 / 02期

关键词：

D O I：

10.1080/10408397609527222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / 228

页数：38

共 155 条

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