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虾废料酶解工艺优化及不同单糖与美拉德反应挥发风味的关系.

Authors :
刘志胜
李新阳
鲁珏
户彦冰
鲍世迪
李志航
王田心
Source :
China Condiment; Nov2024, Vol. 49 Issue 11, Special Section p23-32, 10p
Publication Year :
2024

Abstract

<i>Copyright of China Condiment is the property of China Condiment 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 :
10009973
Volume :
49
Issue :
11
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
180838681
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2024.11.001