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陈艳萍

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Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes

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Journal:ELSEVIER, Reference Module in Food Science 2018 (Book chapter in Encyclopedia of Food Chemistry)

Translation or Not:no

Date of Publication:2018-04-01

Indexed by:期刊论文

Date of Publication:2018-04-01

Pre One:Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

Next One:Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

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