CARBONYL COMPOUNDS AND NON-ENZYMIC BROWNING OF LEMON JUICE

被引：47

作者：

CLEGG, KM

MORTON, AD

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1965年 / 16卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740160404

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：191 / +

页数：1

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