×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Study of pretreatment methods of detecting umami amino acids in braised chicken brine based on film modified sensors
BO Cunmei, LIU Dengyong, WANG Xiaodan, ZHANG Qingyong
Food and Fermentation Industries . 2020, (
15
): 289 -294 . DOI: 10.13995/j.cnki.11-1802/ts.024023
