VOLATILE COMPONENTS OF ROASTED ALMONDS - BASIC FRACTION

被引：39
|
作者：
TAKEI, Y [1 ]
SHIMADA, K [1 ]
WATANABE, S [1 ]
YAMANISHI, T [1 ]
机构：
[1] OCHANOMIZU UNIV, LAB FOOD CHEM, TOKYO, JAPAN
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 03期
关键词：
D O I：
10.1080/00021369.1974.10861198
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：645 / 648
页数：4
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