COMPOSITION OF MONTMORENCY CHERRY ESSENCE .1. LOW-BOILING COMPONENTS

被引：7

|

作者：

STINSON, EE

DOOLEY, CJ

FILIPIC, VJ

HILLS, CH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10332.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：246 / &

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