EFFECTIVENESS OF ANTIOXIDANTS ON THE STABILITY OF BANANA CHIPS

被引：26

作者：

NOOR, N ^{[1
]}

AUGUSTIN, MA ^{[1
]}

机构：

[1] UNIV AGR MALAYSIA,FAC FOOD SCI & TECHNOL,SERDANG,MALAYSIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740350719

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：805 / 812

页数：8

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PEERS, KE ;

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