Formation of maltose in sweet potatoes on cooking

被引：17
|
作者：
Gore, HC [1 ]
机构：
[1] Bur Chem, Fruit & Vegetable Utilizat Lab, Washington, DC USA
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1923年 / 15卷
关键词：
D O I：
10.1021/ie50165a031
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：938 / 940
页数：3
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