Cyanogenic Glycoside Content and Quality Characteristic of Apricot (Prunus armeniaca) and Plum (Prunus salicina) Chungs According to Their Preparation Conditions

Q4 Agricultural and Biological Sciences

Food Engineering Progress Pub Date : 2023-11-30 DOI:10.13050/foodengprog.2023.27.4.334

Si-Yeon Bae, Chae Min Jang, Su-Won Park, Hyunjun Lee, Jihyun Lee, Kwang-Won Lee, Hyun-Seok Kim

引用次数: 0

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不同制备条件下杏梅春笋的氰甙含量和品质特征

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Progress Agricultural and Biological Sciences-Food Science

CiteScore

0.70

自引率

0.00%

发文量