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

被引：55
|
作者：
YU, TH
WU, CM
CHEN, SY
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 03期
关键词：
D O I：
10.1021/jf00087a033
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：730 / 734
页数：5
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