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基于氨基酸含量的市售14 种食用蘑菇的综合评价.

Authors :
王丽艳
荆瑞勇
郭永霞
王鑫淼
赵行健
宋维民
杨佳霓
卫佳琪
Source :
Shipin Kexue/ Food Science; 202, Vol. 42 Issue 16, p203-208, 6p
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 :
16
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
152109800
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200302-025