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乳酸菌发酵前后山药汁营养功能成分 及风味物质的变化.

Authors :
冯志强
张宇
田维志
刘莹莹
廖爱美
潘龙
黄继红
Source :
Modern Food Science & Technology; 2024, Vol. 40 Issue 8, p294-301, 8p
Publication Year :
2024

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
English
ISSN :
16739078
Volume :
40
Issue :
8
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
180760370
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2024.8.0932