江苏大学主页平台管理系统 zhoucunshan--Home-- Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review

周存山

Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
Status:在本单位任职
School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

Academic Honor:

Honors and Titles:

MOBILE Version

Click:Times

The Last Update Time: ..

Home
Scientific Research
Teaching Research
Awards and Honours
Enrollment Information
Student Information
My Album
Blog

Current position: Home >> Scientific Research >> Paper Publications

Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review

Hits: Praise

Affiliation of Author(s):食品与生物工程学院

ISSN No.:0022-1147

Translation or Not:no

Pre One:Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

Next One:Synergistic effect of drying methods and ultrasonication on natural deep eutectic solvent extraction of phytochemicals from African spinach (Amaranthus hybridus) stem

gajgljgfg