SWEET CORN AROMA, CHEMICAL COMPONENTS AND RELATIVE IMPORTANCE IN OVERALL FLAVOR RESPONSE

被引：34

作者：

FLORA, LF ^{[1
]}

WILEY, RC ^{[1
]}

机构：

[1] UNIV MARYLAND,DEPT HORTICULT,FOOD SCI PROGRAM,COLLEGE PK,MD 20742

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17976.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：770 / 773

页数：4

共 30 条

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[8] FLAVOR OF CUCUMBERS [J].

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[9]

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[10] CARROT VOLATILES .2. INFLUENCE OF VARIETY, MATURITY AND STORAGE [J].

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