PRECURSORS OF CHOCOLATE AROMA - STUDIES IN DEGRADATION OF AMINO ACIDS DURING ROASTING OF ACCRA COCOA BEANS

被引：14

作者：

ROHAN, TA

STEWART, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb00850.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：625 / &

共 20 条

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