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戊糖片球菌 37X‐9 和茶多酚对发酵羊肉 香肠生物胺及品质的影响.

Authors :
孙尔科
孙学颖
孙立娜
李晓彤
靳烨
赵丽华
Source :
Food Research & Development; 2024, Vol. 45 Issue 22, p31-39, 9p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
45
Issue :
22
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
181098307
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2024.22.005