GREAT DIFFERENCES IN THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF THE FATTY-ACID FRACTION OF RAW AND BOILED VEGETABLES

被引：8

作者：

SPREITZER, H

SCHMIDT, J

KRATZEL, U

SPITELLER, G

机构：

[1] UNIV BAYREUTH,LEHRSTUHL ORGAN CHEM 1,POSTFACH 101251,D-8580 BAYREUTH,FED REP GER

[2] VIENNA UNIV,INST PHARMAZEUT CHEM,A-1090 VIENNA,AUSTRIA

来源：

MONATSHEFTE FUR CHEMIE | 1989年 / 120卷 / 02期

关键词：

D O I：

10.1007/BF00808760

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：169 / 176

页数：8

共 38 条

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