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韭黄发酵前后挥发性风味成分及游离氨基酸变化分析.

Authors :
国光梅
李立郎
魏福晓
周美
王丽
李齐激
安正斌
杨小生
王瑜
Source :
China Brewing; 2023, Vol. 42 Issue 9, p131-137, 7p
Publication Year :
2023

Abstract

<i>Copyright of China Brewing is the property of China Brewing Editorial 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 :
02545071
Volume :
42
Issue :
9
Database :
Complementary Index
Journal :
China Brewing
Publication Type :
Academic Journal
Accession number :
172434281
Full Text :
https://doi.org/10.11882/j.issn.0254-5071.2023.09.023