QQ客服 官方微博 反馈留言

	Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours
	Liu, Jie; Wang, Rongrong; Wang, Xinyu; Yang, Lvzhu; Zhang, Qun; Shan, Yang; Ding, Shenghua*
刊名	JOURNAL OF FOOD PROCESSING AND PRESERVATION
	2019
ISSN号	0145-8892
DOI	10.1111/jfpp.14248
URL标识	查看原文
WOS记录号	WOS:000489475500001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5128950
专题	湖南农业大学
作者单位	1.[Liu, Jie 2.Yang, Lvzhu 3.Ding, Shenghua 4.Wang, Xinyu 5.Zhang, Qun 6.Shan, Yang] Hunan Univ, Longping Branch, Grad Sch, Changsha 410081, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Liu, Jie,Wang, Rongrong,Wang, Xinyu,et al. Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019.
APA	Liu, Jie.,Wang, Rongrong.,Wang, Xinyu.,Yang, Lvzhu.,Zhang, Qun.,...&Ding, Shenghua*.(2019).Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours.JOURNAL OF FOOD PROCESSING AND PRESERVATION.
MLA	Liu, Jie,et al."Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours".JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019).

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。