热加工西瓜汁关键异味成分鉴定及调控方法研究

北京工商大学学报(社会科学版) Pub Date : 2019-01-01 DOI:10.26934/d.cnki.gbgsu.2019.000037

杨潇

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热加工西瓜汁关键异味成分鉴定及调控方法研究

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

北京工商大学学报(社会科学版)

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0.00%

发文量

4334

期刊介绍： "Journal of Beijing Technology and Business University (Social Sciences)" originated from the "Journal of Beijing Business College" in 1981, switched to a bimonthly publication in 1992, and was renamed in 2001 due to the merger of two universities. The journal focuses on the field of trade economics, serving economic educators and researchers, aiming to showcase the latest research findings and theoretical research trends. Since 1992, it has been continuously selected for various core journal lists, has received honors such as "Top 100 Social Science Journals in China" multiple times, and has cooperated with several digital platforms. It is managed by the Beijing Municipal Education Commission and hosted by Beijing Technology and Business University.