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两种不同加工方式杨梅汤抗氧化及风味品质比较.

Authors :
李国林
李丹丹
王成有
何扬波
李咏富
陈丽梅
Source :
Modern Food Science & Technology; 2024, Vol. 40 Issue 5, p212-220, 9p
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 :
5
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
177552997
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2024.5.0539