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酵母发酵黄鰤鱼鱼卵的工艺探究及其 风味成分分析.

Authors :
宋 仪
燕建辉
张梅超
李诗洋
赵 跃
吴浩浩
Source :
Science & Technology of Food Industry; Dec2023, Vol. 44 Issue 24, p139-151, 13p
Publication Year :
2023

Abstract

<i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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 :
10020306
Volume :
44
Issue :
24
Database :
Complementary Index
Journal :
Science & Technology of Food Industry
Publication Type :
Academic Journal
Accession number :
174315405
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2023010153