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乳酸钙对仔姜低温贮藏期间 品质影响的多变量分析.

Authors :
付云云
蒋 成
张 静
王鹏霖
姜林君
廖 丽
孔 燕
闫小倩
陈安均
Source :
Shipin Kexue/ Food Science; 2/15/2020, Vol. 41 Issue 3, p165-170, 6p
Publication Year :
2020

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 :
41
Issue :
3
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
142114542
Full Text :
https://doi.org/10.7506/spkx1002-6630-20190113-148