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白玉菇中鲜味肽的分离鉴定及呈味特性分析.

Authors :
李晓明
黄占旺
徐明生
沈勇根
卢剑青
刘馥源
程宏桢
安兆祥
徐 弦
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 24, p252-260, 9p
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 :
24
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
154351316
Full Text :
https://doi.org/10.7506/spkx1002-6630-20201210-115