Back to Search Start Over

GC-MS、DSA结合化学计量学分析稀奶油 发酵过程中挥发性风味物质变化.

Authors :
王梦松
魏超昆
范 敏
刘 慧
刘敦华
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p267-273, 7p
Publication Year :
2023

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 :
44
Issue :
16
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
171793758
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221012-117