FATTY-ACIDS CONTRIBUTING TO CAPRYLIC FLAVOR IN BEER - USE OF PROFILE AND THRESHOLD DATA IN FLAVOR RESEARCH

被引：29

作者：

CLAPPERTON, JF

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1978年 / 84卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1978.tb03849.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：107 / 112

页数：6

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