Evaluation and optimization of amino acids retention rate of Japanese scallop powder with different food additives in spray-drying process by response surface method

被引：0
|
作者：
Sun, Jianfeng [1 ]
Wang, Jie [1 ]
Sun, Pingping [2 ]
Wang, Xiaoru [2 ]
机构：
[1] College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071000, Hebei Province, China
[2] Engineering Technology Research Center for Processing of Agricultural Products, Baoding, 071000, Hebei Province, China
来源：
Advance Journal of Food Science and Technology | 2014年 / 6卷 / 01期
关键词：
D O I：
10.19026/ajfst.6.3040
中图分类号：
学科分类号：
摘要：
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页码：119 / 125
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