Linol- und Linolens�ure als Substrate f�r die enzymatische Bildung fl�chtiger Carbonylverbindungen in Erbsen
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF01457738.pdf
Reference23 articles.
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4. Bengtsson, B., u.I. Bosund: J. Food Sci.31, 474 (1966).
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