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超声波微波协同浸提工艺优化及速溶红茶 产品品质分析.

Authors :
付静
沈小萌
杨晨曦
刘宁宁
赵锦
李新生
Source :
Food Research & Development; 8/20/2024, Vol. 45 Issue 16, p113-121, 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 :
16
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
179247357
Full Text :
https://doi.org/10.12161/j.issn.1005‐6521.2024.16.015