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基于微生物代谢的传统发酵海鲈鲜味肽筛选及 其对苦味的抑制作用.

Authors :
王春鑫
吴燕燕
方 秀
陈胜军
赵永强
相 欢
岑剑伟
魏 涯
王悦齐
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 21, p147-156, 10p
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 :
21
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
180709214
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240130-275