基于蛋白质-酚互作体系的核桃仁涩味评定方法
王若辉, 李庆杨, 刘毅华, 莫润宏
A method for astringency assessment of walnut kernel based on protein-phenol interaction system
WANG Ruohui, LI Qingyang, LIU Yihua, MO Runhong
食品与发酵工业
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2022, (24): 259
-265
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DOI: 10.13995/j.cnki.11-1802/ts.029978
