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发酵法脱除萝卜红色素异味的菌种筛选.

Authors :
阳晖
彭秀分
余思瑾
黄洁
豆念
罗雪
李昌满
宁诗颢
Source :
Food Research & Development; 2023, Vol. 44 Issue 9, p144-151, 8p
Publication Year :
2023

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
44
Issue :
9
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
163706016
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2023.09.020