A method for astringency assessment of walnut kernel based on protein-phenol interaction system
WANG Ruohui, LI Qingyang, LIU Yihua, MO Runhong
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 259-265.
A method for astringency assessment of walnut kernel based on protein-phenol interaction system
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |