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曲霉强化发酵对浏阳豆豉风味品质的影响.

Authors :
吴梓仟
刘晶晶
邓高文
周 晓
蒋立文
胡嘉亮
覃业优
刘 洋
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 22, p267-275, 9p
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.)

Subjects

Subjects :
FERMENTATION
FLAVOR

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
174315359
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221128-325