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不同地域典型干腌火腿肌原纤维蛋白的 氧化特性及体外消化性对比.
- Source :
- Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 23, p97-103, 7p
- Publication Year :
- 2019
-
Abstract
- <i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 40
- Issue :
- 23
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 141327969
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20181005-021