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感官组学鉴定特征芳香化合物及其在食品分析中的应用.

Authors :
王丽娜
毛沁园
陈川
何荣军
孙培龙
Source :
Food & Fermentation Industries; 8/25/2024, Vol. 50 Issue 16, p347-358, 12p
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 :
16
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
179797483
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.036922