REMOVAL OF VOLATILE FLAVOUR CONSTITUENTS FROM FOODS PRIOR TO ANALYSIS BY GAS-LIQUID CHROMATOGRAPHY

被引：7

作者：

LEA, CH

SWOBODA, PAT

HOBSONFR.A

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740180606

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：245 / &

共 26 条

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