Elimination of false positive in the detection of spicy vegetables by wheat bran esterase-inhibition method

JIANG Lu; YE Lin; HOU Xiaoyan; SHEN Guanghui; LI Shanshan; ZHANG Zhiqing

doi:10.13995/j.cnki.11-1802/ts.025009

JIANG Lu, YE Lin, HOU Xiaoyan, SHEN Guanghui, LI Shanshan, ZHANG Zhiqing

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 247-252.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 247-252. DOI: 10.13995/j.cnki.11-1802/ts.025009

Elimination of false positive in the detection of spicy vegetables by wheat bran esterase-inhibition method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 247-252 https://doi.org/10.13995/j.cnki.11-1802/ts.025009

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Received	Revised	Published
2020-07-09	2020-09-11	2021-02-25
Issue Date
2021-03-16

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