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低糖超声波卤煮技术改善翻砂卤蛋 凝胶特性及其机理.

Authors :
郑丹
于丹蓉
绵海洋
孙耀贵
刘纯友
张晓宇
于智慧
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 21, p68-80, 13p
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 :
180709219
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240529-251