CHEESE FLAVOR - GAS CHROMATOGRAPHIC AND MASS SPECTRAL IDENTIFICATION OF NATURAL COMPONENTS OF AROMA FRACTION OF BLUE CHEESE

被引：37

作者：

DAY, EA

ANDERSON, DF

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1965年 / 13卷 / 01期

关键词：

D O I：

10.1021/jf60137a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：2 / &

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