INFLUENCE OF SAMPLE PREPARATION ON THE COMPOSITION OF QUINCE (CYDONIA-OBLONGA, MILL) FLAVOR

被引：28

作者：

WINTERHALTER, P ^{[1
]}

LANDER, V ^{[1
]}

SCHREIER, P ^{[1
]}

机构：

[1] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,AM HUBLAND,D-8700 WURZBURG,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 03期

关键词：

D O I：

10.1021/jf00075a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：335 / 337

页数：3

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