RATE OF FORMATION OF METHYL KETONES DURING BLUE CHEESE RIPENING

被引：45

作者：

DARTEY, CK

KINSELLA, JE

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 04期

关键词：

D O I：

10.1021/jf60176a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：771 / &

共 24 条

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