Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham
Release time:2024-01-01Hits:
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Impact Factor:
1.674
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Co-author:
章建浩,甄宗圆,张万刚,曾弢,周光宏
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Document Code:
gn4vqqn3q6ahmfgfdzu927f12z7wutnq
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Volume:
89
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Issue:
5
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Page Number:
834-842
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Translation or Not:
no
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Date of Publication:
2009-01-01
