Variation of nutrients and flavors in the fermentation process of traditional sour porridge

GUO Haoxiang, Mandlaa, REN Yuting, HAO Yuan, SUN Ziyu, CHEN Zhongjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 166-172.

PDF(1199 KB)
PDF(1199 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 166-172. DOI: 10.13995/j.cnki.11-1802/ts.023123

Variation of nutrients and flavors in the fermentation process of traditional sour porridge

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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(12): 166-172 https://doi.org/10.13995/j.cnki.11-1802/ts.023123

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1199 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉