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不同高静压小米粉和绿豆粉挥发性风味化合物分析.

Authors :
刘振宇
付永霞
张 凡
胡锦蓉
沈 群
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Aug2022, Vol. 22 Issue 8, p297-307, 11p
Publication Year :
2022

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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 :
10097848
Volume :
22
Issue :
8
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
159094137
Full Text :
https://doi.org/10.16429/j.1009-7848.2022.08.032