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脂肪替代物对低脂再制奶酪品质的影响及其 品质提升策略研究进展.

Authors :
田怀香
付金鹭
于海
陈 臣
娄新曼
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 18, p250-260, 11p
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 :
18
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
179487866
Full Text :
https://doi.org/10.7506/spkx1002-6630-20231122-171