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Nhan đề
| Evaluation and Optimization of Amino Acids Retention Rate of Japanese Scallop Powder with Different Food Additives in Spray-drying Process by Response Surface Method / Jianfeng Sun and others |
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Mô tả vật lý
| P.129-135 |
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Từ khóa tự do
| Amino acids retention rate |
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Từ khóa tự do
| Food additives |
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Từ khóa tự do
| Japanese scallop powder |
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Tác giả(bs) CN
| Jianfeng Sun |
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Tác giả(bs) CN
| Jie Wang |
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Tác giả(bs) CN
| Pingping Sun |
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Tác giả(bs) CN
| Xiaoru Wang |
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Nguồn trích
| Advance journal of food science and technology : AJFST-
Số: 1
Tập: 6
Năm: 2014 |
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| 039 | |y20240424145415|znguyenloi |
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| 245 | |aEvaluation and Optimization of Amino Acids Retention Rate of Japanese Scallop Powder with Different Food Additives in Spray-drying Process by Response Surface Method / |cJianfeng Sun and others |
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| 300 | |aP.129-135 |
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| 653 | |aAmino acids retention rate |
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| 653 | |aFood additives |
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| 653 | |aJapanese scallop powder |
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| 700 | |aJianfeng Sun |
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| 700 | |aJie Wang |
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| 700 | |aPingping Sun |
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| 700 | |aXiaoru Wang |
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| 773 | |tAdvance journal of food science and technology : AJFST|d2014|v6|i1 |
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| 890 | |c1 |
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