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酶解前后牡蛎肉风味变化研究.
- Source :
- Food & Fermentation Industries; 10/25/2024, Vol. 50 Issue 20, p120-128, 9p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 :
- FRUIT flavors & odors
MEAT flavor & odor
MAILLARD reaction
SMALL molecules
OYSTERS
Subjects
Details
- Language :
- Chinese
- ISSN :
- 0253990X
- Volume :
- 50
- Issue :
- 20
- Database :
- Complementary Index
- Journal :
- Food & Fermentation Industries
- Publication Type :
- Academic Journal
- Accession number :
- 180760019
- Full Text :
- https://doi.org/10.13995/j.cnki.11-1802/ts.037826