THE INFLUENCE OF FOOD PROCESSES ON LIPID OXIDATION AND FLAVOR STABILITY

被引：0

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作者：

LINGNERT, H ^{[1
]}

机构：

[1] SWEDISH INST FOOD RES, S-40229 GOTHENBURG, SWEDEN

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1991年 / 202卷

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中图分类号：

O6 [化学];

学科分类号：

0703 ;

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页码：157 / AGFD

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