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鳗鱼鲞冷藏过程中油脂氧化及挥发性物质的变化.

Authors :
杨君萍
谷贵章
胡科娜
高兴杰
张进杰
杨文鸽
徐大伦
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 11, p221-228, 8p
Publication Year :
2021

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 :
42
Issue :
11
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
151178751
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200630-387