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无核白葡萄干制过程中酚类物质的变化及其与褐变的关系.

Authors :
李晓丽
陈计峦
范盈盈
何伟忠
王 智
刘峰娟
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 7, p27-32, 6p
Publication Year :
2019

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 :
40
Issue :
7
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
136435456
Full Text :
https://doi.org/10.7506/spkx1002-6630-20180315-198