OCCURRENCE AND CONTENT OF HYDROXYCINNAMIC AND HYDROXYBENZOIC ACID COMPOUNDS IN FOODS

被引：410

作者：

HERRMANN, K

机构：

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1989年 / 28卷 / 04期

关键词：

D O I：

10.1080/10408398909527504

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：315 / 347

页数：33

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