上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Seven novel umami peptides from Takifugu rubripes and their taste characteristics

Language : 中文

刘源

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Current position: SJTU-MFFi > Scientific Research > Paper Publications

Hits:

Journal:FOOD CHEMISTRY

ISSN No.:0308-8146

Translation or Not:no

Date of Publication:2020-11-01

Indexed by:期刊论文

Date of Publication:2020-11-01

Pre One:Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Next One:Rational engineering of chromic material as near-infrared ratiometric fluorescent nanosensor for H2S monitoring in real food samples

Recommend this Article

Click: