纳米粉碎对3种食用菌风味特征 及减盐增鲜效果的影响. (Chinese)
- Resource Type
- Article
- Authors
- 班鑫荣; 杨験; 李文; 吴迪; 张忠; 陈万超; 李景军
- Source
- Food & Machinery; 2024, Issue 1, p23-39, 11p
- Subject
- Language
- Chinese
- ISSN
- 10035788
Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)