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大豆杏仁植物基再制干酪理化性质及风味.

Authors :
高佳嘉
李平
胡海玥
杨冰秋
张彩霞
穆伟豪
汪建明
杨晨
Source :
Food Research & Development; Jul2024, Vol. 45 Issue 13, p1-9, 9p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
45
Issue :
13
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
178323138
Full Text :
https://doi.org/10.12161/j.issn.1005‐6521.2024.13.001