VOLATILE FLAVOR COMPONENTS OF COOKED RICE

被引：71

作者：

YAJIMA, I

YANAI, T

NAKAMURA, M

SAKAKIBARA, H

HABU, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1978年 / 42卷 / 06期

关键词：

D O I：

10.1080/00021369.1978.10863138

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1229 / 1233

页数：5

共 10 条

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[10] STUDIES ON CEREALS .4. VOLATILE CARBONYL COMPOUNDS OF COOKED RICE [J].

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