Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature
Release time:2024-01-01Hits:
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Impact Factor:
7.716
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD RESEARCH INTERNATIONAL
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Co-author:
杨莎,单长松,徐永强,金璐,陈志刚
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Correspondence Author:
CZG
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Document Code:
jytmj0jhpglqhteeh6jwcf2gbfzht2zm
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Volume:
140
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Page Number:
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Translation or Not:
no
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Date of Publication:
2021-01-01
