Effect of Processing Technology on Volatile Components of Chinese Chestnut

Cui Ya-hui, Xu Fang, Wang Feng-jun, Wang Jian-zhong, Ouyang Jie

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (12) : 99-103.

PDF(299 KB)
PDF(299 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (12) : 99-103. DOI: 10.13995/j.cnki.11-1802/ts.2012.12.002
Food and Fermentation Industries

Effect of Processing Technology on Volatile Components of Chinese Chestnut

    {{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}}, 2012, 38(12): 99-103 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.002

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(299 KB)

Accesses

Citation

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

/

〈 〉