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3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较.
- Source :
- Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 20, p159-166, 8p
- Publication Year :
- 2020
-
Abstract
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- Subjects :
- MAILLARD reaction
TUBERS
FOOD aroma
POTATOES
FRENCH fries
CHARCOAL
CULTIVARS
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 41
- Issue :
- 20
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 146858314
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20190919-247