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不同干燥方式对毛竹笋全粉中氨基酸含量和蛋白质结构的影响.

Authors :
李艳艳
杨金来
吴琰
李彬
张甫生
吴良如
郑炯
Source :
Food & Fermentation Industries; 8/15/2024, Vol. 50 Issue 15, p241-247, 7p
Publication Year :
2024

Abstract

<i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 :
0253990X
Volume :
50
Issue :
15
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
179246151
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.036959