Effect of β-cyclodextrin and maltodextrin on flavor compounds and amino acid content of scallop powder

doi:10.3969/j.issn.0254-5071.2011.08.022

YANG Xiumin;WANG Jie;MU Jianlou;LI Shuhong

China Brewing ›› 2011, Vol. 30 ›› Issue (8) : 71-75.

PDF(385 KB)

China Brewing ›› 2011, Vol. 30 ›› Issue (8) : 71-75. DOI: 10.3969/j.issn.0254-5071.2011.08.022

研究报告

Effect of β-cyclodextrin and maltodextrin on flavor compounds and amino acid content of scallop powder

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2011, 30(8): 71-75 https://doi.org/10.3969/j.issn.0254-5071.2011.08.022

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(385 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export