PRECURSORS OF CHOCOLATE AROMA - CHANGES IN FREE AMINO ACIDS DURING ROASTING OF COCOA BEANS

被引：34

作者：

ROHAN, TA

STEWART, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00479.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：202 / &

共 10 条

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[8] PRECURSORS OF CHOCOLATE AROMA [J].

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[9]

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[10]

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