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1 Ergebnisse
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Optimization of Preparation Technology, Antioxidant Activit..:
Junbo HE
;
Qingchao JIA
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110280. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022110280
RT Journal T1 <Title>Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cfc770f754e94067bed0f23139bdf228&Exemplar=1&LAN=DE A1 Junbo HE A1 Qingchao JIA PB The editorial department of Science and Technology of Food Industry YR 2023 K1 black garlic K1 lentinus edodes sauce K1 formulation process K1 antioxidant properties K1 storage K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110280 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022110280 DO https://doi.org/10.13386/j.issn1002-0306.2022110280 SF ELIB - SuUB Bremen
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