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鱼肌球蛋白与腥味物质的结合作用研究.

Authors :
徐永霞
王 瑞
尹一鸣
赵洪雷
李学鹏
仪淑敏
王明丽
周小敏
励建荣
Source :
Journal of Chinese Institute of Food Science & Technology; Jul2021, Vol. 21 Issue 7, p9-17, 9p
Publication Year :
2021

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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 :
10097848
Volume :
21
Issue :
7
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
153774124
Full Text :
https://doi.org/10.16429/j.l009-7848.2021.07.002