FORMATION OF ALDEHYDES AND ALCOHOLS IN TOMATO FRUIT FROM U‐14 C‐LABELED LINOLENIC AND LINOLEIC ACIDS

Journal of Food Science - Tập 40 Số 6 - Trang 1138-1141 - 1975
Elaine J. Stone1, Rafaela Marise Hall1, Stanley J. Kazeniac1
1Campbell Institute for Food Research, Camden, NJ 08101

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Tài liệu tham khảo

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