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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.
- Source :
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 19, p320-329, 10p
- Publication Year :
- 2023
-
Abstract
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- Subjects :
- FATTY acid oxidation
MAILLARD reaction
ALMOND
CHEMICAL reactions
QUALITY control
Subjects
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