Back to Search Start Over

岭南黄鸡炖鸡汤过程中营养及风味物质的变化.

Authors :
ZOU Jinhao
LIN Yaosheng
YANG Huaigu
TANG Daobang
CHENG Jingrong
WANG Xuping
DENG Yongpeng
Source :
Modern Food Science & Technology; 2021, Vol. 37 Issue 11, p328-337, 10p
Publication Year :
2021

Abstract

<i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
16739078
Volume :
37
Issue :
11
Database :
Complementary Index
Journal :
Modern Food Science & Technology
Publication Type :
Academic Journal
Accession number :
153923011
Full Text :
https://doi.org/10.13982/j.mfst.1673-9078.2021.11.0276