Effects of citric acid and iron levels on the flavor quality of oil [Measurement of dissolved free oxygen disappearance and flavor compound formation].
1983
Min D.B. | Wen J.
书目信息
Journal of Food Science
卷
48
ISSN
0022-1147
语言
英语
注释
Includes references.
类型
Journal Article
来源
Journal-of-Food-Science (USA). (May-Jun 1983). v. 48(3) p. 791-793, 864.
团体作者
Nederlands Instituut voor Zuivelonderzoek, Ede (Netherlands).
2012-11-15
AGRIS AP
