黑皮鸡枞菌酱的炒制工艺优化及其风味研究

{"title":"黑皮鸡枞菌酱的炒制工艺优化及其风味研究","authors":"樊一鸣","doi":"10.27327/d.cnki.gshnu.2022.000056","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":70985,"journal":{"name":"沈阳农业大学学报(社会科学版)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"黑皮鸡枞菌酱的炒制工艺优化及其风味研究\",\"authors\":\"樊一鸣\",\"doi\":\"10.27327/d.cnki.gshnu.2022.000056\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":70985,\"journal\":{\"name\":\"沈阳农业大学学报(社会科学版)\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"沈阳农业大学学报(社会科学版)\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://doi.org/10.27327/d.cnki.gshnu.2022.000056\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"沈阳农业大学学报(社会科学版)","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27327/d.cnki.gshnu.2022.000056","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}