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豌豆蛋白酶解-美拉德反应产物的制备及其 提升低钠植物肉风味及储藏稳定性的研究

Authors :
谢宇希
宋雪盈
赵谋明
吴军
罗东辉
罗燕华
梁春虹
张佳男
苏国万
Source :
Modern Food Science & Technology; 2024, Vol. 40 Issue 1, p183-193, 11p
Publication Year :
2024

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
16739078
Volume :
40
Issue :
1
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
175860118
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2024.1.1548