FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 106-114.doi: 10.7506/spkx1002-6630-20200724-335
• Food Engineering • Previous Articles Next Articles
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo
Online:
2021-08-15
Published:
2021-08-27
CLC Number:
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo. Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200724-335
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||