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基于感官组学分析鉴定无花果提取物 关键特征风味物质.

Authors :
王新惠
何 峰
李瑞丽
王翰书
梁 淼
张逸寒
潘文亮
张峻松
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 4, p225-231, 7p
Publication Year :
2024

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 :
45
Issue :
4
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
176157503
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230429-286