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酶解前后牡蛎肉风味变化研究.

Authors :
洪林欣
童星
孙乐常
吴昌正
尹开平
刘康
林端权
张凌晶
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.)

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