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外源添加氨基酸对郫县豆瓣模拟体系 感官及特征风味的影响.

Authors :
孙文佳
王雪梅
李亚隆
王 瑶
周兴桃
车振明
刘 平
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 22, p283-290, 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 :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
153905908
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200802-025