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长沙臭豆腐卤水发酵过程特征风味物质及其 关联菌群分析.

Authors :
唐 辉
陈 霖
康林芝
李 跑
钟瑞敏
刘国凌
蒋立文
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 22, p239-248, 10p
Publication Year :
2022

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 :
43
Issue :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
160831049
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220104-019