Hits:
Journal:Food Chemistry
ISSN No.:0308-8146
Translation or Not:no
Date of Publication:2022-01-01
Indexed by:会议论文
Date of Publication:2022-01-01
Hits:
Journal:Food Chemistry
ISSN No.:0308-8146
Translation or Not:no
Date of Publication:2022-01-01
Indexed by:会议论文
Date of Publication:2022-01-01
Pre One:Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
Next One:Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693))
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