| 大蒜风味的分子基础 |
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| 引用本文： | 冯树丹,弭晓菊,李洁.大蒜风味的分子基础[J].哈尔滨师范大学自然科学学报,1997(5). |
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| 作者姓名： | 冯树丹 弭晓菊 李洁 |
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| 作者单位： | 哈尔滨师范大学 |
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| 摘 要： | 本文综述了大蒜的化学组成、大蒜风味的分子基础及大蒜气味强度的测定方法。
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| 关 键 词： | 大蒜的化学组成 大蒜风味 大蒜气味强度 |
MOLECULE FOUNDATION OF GARLIC FLAVOUR |
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| Feng Shudan, Mi Xiaoju, Li Jie.MOLECULE FOUNDATION OF GARLIC FLAVOUR[J].Natural Science Journal of Harbin Normal University,1997(5). |
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| Authors: | Feng Shudan Mi Xiaoju Li Jie |
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| Institution: | Harbin Normal University |
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| Abstract: | This paper summarized chemical composition of garlic, molecule foundation of garlic flavour and determination methods of garlic smell intensity. |
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| Keywords: | Composition of gorlic Garlic flavour Garlic smell intensity |
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