EFFECTS OF PH ADJUSTMENT AND SUBSEQUENT HEAT-TREATMENT ON THE FORMATION OF VOLATILE COMPOUNDS OF GARLIC

被引：21

作者：

YU, TH ^{[1
]}

WU, CM ^{[1
]}

LIOU, YC ^{[1
]}

机构：

[1] NATL TAIWAN COLL MARINE SCI & TECHNOL, DEPT MARINE FOOD SCI, KEELUNG, TAIWAN

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04669.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：632 / 635

页数：4

共 19 条

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