QQ客服 官方微博 反馈留言

	Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
	Zhuang, Mingzhu[1]; Lin, Lianzhu[1,2]; Zhao, Mouming[1,2]; Dong, Yi[1]; Sun-Waterhouse, Dongxiao[1,2]; Chen, Huiping[1]; Qiu, Chaoying[3]; Su, Guowan[1,2]
	2016
卷号	206期号:[db:dc_citation_issue]页码:174
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3342808
专题	暨南大学
作者单位	1.[1]S China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China 2.[2]Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510650, Guangdong, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhuang, Mingzhu[1],Lin, Lianzhu[1,2],Zhao, Mouming[1,2],et al. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce[J],2016,206([db:dc_citation_issue]):174.
APA	Zhuang, Mingzhu[1].,Lin, Lianzhu[1,2].,Zhao, Mouming[1,2].,Dong, Yi[1].,Sun-Waterhouse, Dongxiao[1,2].,...&Su, Guowan[1,2].(2016).Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.,206([db:dc_citation_issue]),174.
MLA	Zhuang, Mingzhu[1],et al."Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce".206.[db:dc_citation_issue](2016):174.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。