CHANGES IN VOLATILE FLAVOR COMPONENTS OF SOYBEANS DURING ROASTING

被引：31

作者：

KATO, H

DOI, Y

TSUGITA, T

KOSAI, K

KAMIYA, T

KURATA, T

机构：

来源：

FOOD CHEMISTRY | 1981年 / 7卷 / 02期

关键词：

D O I：

10.1016/0308-8146(81)90053-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：87 / 94

页数：8

共 15 条

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[7]

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