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杏仁中的香气化合物及其风味品质 影响因素研究进展.

Authors :
陈臣
周洁
周琦
娄新曼
于海燕
袁海彬
田怀香
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 19, p320-329, 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.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
19
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
173463103
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220905-053