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适宜超高压处理条件脱除大蒜臭味保持抗氧化和抑菌能力.

Authors :
孙思成
刘璐璐
徐新星
廖小军
吴继红
Source :
Transactions of the Chinese Society of Agricultural Engineering; 2017, Vol. 33 Issue 19, p308-314, 7p
Publication Year :
2017

Abstract

<i>Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering 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 :
10026819
Volume :
33
Issue :
19
Database :
Complementary Index
Journal :
Transactions of the Chinese Society of Agricultural Engineering
Publication Type :
Academic Journal
Accession number :
125424420
Full Text :
https://doi.org/10.11975/j.issn.1002-6819.2017.19.040