Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation

被引：0
|
作者：
Bai, Shaoci [1 ]
Yang, Mingyuan [1 ]
Zhang, Qunfang [1 ]
Zou, Chenyang [1 ]
Yu, Yanqi [1 ]
Lü, Chunmao [1 ]
Zhou, Huigai [2 ]
机构：
[1] Food Science College, Shenyang Agricultural University, Shenyang,110866, China
[2] Chaoyang Songhai Biotechnology Co. Ltd., Chaoyang,122000, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 17期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20231115-116
中图分类号：
学科分类号：
摘要：
Amino acids - Flavonoids - Fruit juices
引用
收藏
页码：154 / 164
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