ASSESSMENT OF ROASTING EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS

被引：16

作者：

GREGORY, JF ^{[1
]}

KIRK, JR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02549.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1585 / 1589

页数：5

相关论文

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