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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.
- 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.)
- Subjects :
- ENZYMATIC browning
PHENOLS
FERULIC acid
PROANTHOCYANIDINS
GRAPES
CATECHIN
Subjects
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