Zobrazeno 1 - 1
of 1
pro vyhledávání: '"taste-active nucleotides"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 4, Pp 240-246 (2023)
In this study, the nutrients and flavor substances of Fotiaoqiang cooked by the traditional and modern cooking processes were evaluated by analysis of physicochemical indicators and the contents of free amino acids and taste nucleotides as well as us
Externí odkaz:
https://doaj.org/article/53cd7a4da93b4d3686406b0da312bbc3