江苏大学主页平台管理系统 gaoxianli--Home-- Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment

Language : English

高献礼

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Current position: Home > Scientific Research > Paper Publications

Hits:

Affiliation of Author(s):食品与生物工程学院

ISSN No.:0963-9969

Translation or Not:no

Pre One:Purification, characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042

Next One:Purification , characterisation and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus oryzae 3.042