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乳蛋白对甜菜红昔热稳定性的影响.

Authors :
芦霞
胡飞
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Dec2022, Vol. 22 Issue 12, p94-103, 10p
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 :
12
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
161382777
Full Text :
https://doi.org/10.16429/j.l009-7848.2022.12.010