Volatile flavor components of beans, 2: Volatile flavor components of uncooked and sucrose seasoned boiled Taishokintoki beans
1989
Kameoka, H. (Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Science and Engineering) | Nakai, K. | Miyazawa, M.
AGROVOC关键词
书目信息
Journal of the Agricultural Chemical Society of Japan (Japan)
卷
63
期
7
ISSN
0002-1407
页码
pp. 1231-1234
其它主题
Composition/ sucrose; Cuisson a l'eau; Composicion/ sucrosa; Ebullicion
语言
日本人
注释
Summary (En)
类型
Summary
1990-08-15
AGRIS AP
