Effect of different crushing processes on nutritional content and chemical composition of Tremella sp.tianshan

doi:10.13995/j.cnki.11-1802/ts.024261

YU Wenli, LI Peiqi, QIN Xinzheng, FAN Yonghong, SUN Qingpei, DILARE·Haimiti, AIHAIBAIER·Kasimu, WANG Weinan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 122-127.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 122-127. DOI: 10.13995/j.cnki.11-1802/ts.024261

Effect of different crushing processes on nutritional content and chemical composition of Tremella sp.tianshan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 122-127 https://doi.org/10.13995/j.cnki.11-1802/ts.024261

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Received	Revised	Published
2020-04-21	2020-06-16	2020-09-25
Issue Date
2020-10-23

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