酶解与发酵联合处理对牛蒡根风味的影响

Q4 Agricultural and Biological Sciences

中国食品学报 Pub Date : 2024-06-30 DOI:10.16429/j.1009-7848.2024.06.017

马凯迪 | 许璐靖 | 李莹 | 刘元法 | 崔莉 | 马恺扬 | 赵轩 | 宋欣欣

引用次数: 0

摘要

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酶解与发酵联合处理对牛蒡根风味的影响

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来源期刊

中国食品学报 Agricultural and Biological Sciences-Food Science

CiteScore

0.90

自引率

0.00%

发文量

9711

期刊介绍： Journal of Chinese Institute of Food Science and Technology is an academic journal supervised by China Association for Science and Technology and sponsored by Chinese Society of Food Science and Technology, with international standard issue number ISSN 1009-7848 and domestic uniform issue number CN 11-4528/TS, and is now a monthly journal. It is an important core journal representing China's food industry and scientific and technological level among the national food journals, and undertakes the main channel of domestic and international academic exchanges. The content of the journal covers research reports and review articles on raw materials and auxiliary materials, processes, testing, safety, etc. related to food and food industry, and it has a number of columns, such as the Youth Forum, Nutrition and Functions, etc. The journal has been awarded the ‘China Food Safety Award’ by the Chinese Academy of Food Science and Technology. The journal has been awarded the honours of ‘China Science and Technology Core Journal’ and ‘China Excellence in Science and Technology Journal’, and has been indexed by a number of literature retrieval institutions including EI, CA, Scopus, etc. The journal is dedicated to serving the scientific research, production and management of the food industry. It is dedicated to serving the scientific research, production and management of the food industry.