FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (20): 160-166.doi: 10.7506/spkx1002-6630-20200916-214
• Component Analysis • Previous Articles Next Articles
HE Kui, YUN Jianmin, BI Yang, WANG Rui, MAO Yongqiang, WU Shujuan
Online:
2021-10-25
Published:
2021-11-12
CLC Number:
HE Kui, YUN Jianmin, BI Yang, WANG Rui, MAO Yongqiang, WU Shujuan. Changes of Volatile Flavor Components in Hypsizygus marmoreus Packaged with Nano-film during Storage[J]. FOOD SCIENCE, 2021, 42(20): 160-166.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200916-214
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