The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus
Release time:2024-01-02Hits:
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Impact Factor:
1.778
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Affiliation of Author(s):
食品科技学院
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Journal:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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Co-author:
吴方宁,汤静,裴斐,王颂,陈贵堂,胡秋辉,赵立艳
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Document Code:
hli7ska7mon3bsvx012zxsnietbt995p
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Volume:
240
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Issue:
4
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Page Number:
823-830
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Translation or Not:
no
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Date of Publication:
2015-01-01
