上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Basic taste characteristics of flavor material from cultured Takifugu obscurus by-products

Language : 中文

刘源

Home

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

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Awards and Honours

Admission Information

Student Information

My Album

Blog

MOBILE Version

Paper Publications

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

Basic taste characteristics of flavor material from cultured Takifugu obscurus by-products

Hits:

Journal:FLAVOUR AND FRAGRANCE JOURNAL

ISSN No.:0882-5734

Translation or Not:no

Date of Publication:2020-05-01

Indexed by:期刊论文

Date of Publication:2020-05-01

Pre One:Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham

Next One:Cloning, purification and biochemical characterization of recombinant Cathepsin L from Takifugu rubripes and its role in taste formation

Recommend this Article

沪ICP备05052060 版权所有©上海交通大学

Click: