The preparation of optically active flavour compounds by enzymatic reactions in nonaqueous systems
作者:
W. Holla,
G. Fülling,
R. Keller,
期刊:
Food Biotechnology
(Taylor Available online 1990)
卷期:
Volume 4,
issue 1
页码: 39-39
ISSN:0890-5436
年代: 1990
DOI:10.1080/08905439009549718
出版商: Taylor & Francis Group
数据来源: Taylor
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