Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods.

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J-GLOBAL ID：201002097108772901 Reference number：78A0056396

Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods.

食品の風味,静菌作用および抗酸化作用に対するくん煙成分の寄与

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Volume： 49 Issue： 11 Page： 1667-1671 Publication year： 1977
JST Material Number： H0385A CODEN： PACHA Document type： Article
Article type：文献レビュー Country of issue： United Kingdom (GBR) Language： ENGLISH (EN)

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