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纤维素基材料在风味物质包埋 和控释中的研究进展.

Authors :
田怀香
李 伟
于海燕
陈 臣
黄 娟
娄新曼
李 永
袁海彬
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 7, p353-362, 10p
Publication Year :
2023

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

Subjects :
FLAVOR
CELLULOSE
FLAVORING essences

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
7
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
163494609
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220425-325