Research progress of functional properties of Chinese yam and development of its products

LIN Xiaoli, LANG Kaitong, ZHENG Baodong, ZHANG Yi, ZENG Hongliang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 339-346.

PDF(2284 KB)
PDF(2284 KB)
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 339-346. DOI: 10.13995/j.cnki.11-1802/ts.031733

Research progress of functional properties of Chinese yam and development of its products

    {{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}}, 2023, 49(6): 339-346 https://doi.org/10.13995/j.cnki.11-1802/ts.031733

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(2284 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉