3种甘草种子蛋白游离氨基酸组成及呈味特性的对比分析 / Comparative Analysis of Free Amino Acid Composition in Proteins of Seeds of Three Glycyrrhiza Species and the Flavor Characteristics
- Resource Type
- Academic Journal
- Source
- 食品研究与开发 / Food Research and Development. 44(8):53-218
- Subject
甘草种子 游离氨基酸 呈味氨基酸 药用氨基酸 主成分分析 - Language
- Chinese
- ISSN
- 1005-6521