Comparative analysis and nutritional evaluation of different amino acidsin Morchlla.spp

XIONG Bingquan; LAN Xiuhua; PENG Weihong; GAN Bingcheng; XIE Liyuan

doi:10.13995/j.cnki.11-1802/ts.021122

XIONG Bingquan, LAN Xiuhua, PENG Weihong, GAN Bingcheng, XIE Liyuan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 114-119.

PDF(901 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 114-119. DOI: 10.13995/j.cnki.11-1802/ts.021122

Comparative analysis and nutritional evaluation of different amino acidsin Morchlla.spp

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 114-119 https://doi.org/10.13995/j.cnki.11-1802/ts.021122

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(901 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-05-16	2020-01-25
Issue Date
2020-03-13

Please choose a citation manager

Content to export