RADIATION CHEMISTRY OF FOODS .1. REACTION RATE CONSTANTS OF SOME FOODS CONSTITUENTS WITH HYDRATED ELECTRONS AND HYDROXYL RADICALS

被引：13

作者：

FUJIMAKI, M

MORITA, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1968年 / 32卷 / 05期

关键词：

D O I：

10.1080/00021369.1968.10859105

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：574 / &

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