QQ客服 官方微博 反馈留言

	The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
	Liu, Hong[1]; Zeng, Fankui[2]; Wang, Qinghuang[1]; Ou, Shiyi[3]; Tan, Lehe[1]; Gu, Fenglin[1]
	2013
卷号	141期号:[db:dc_citation_issue]页码:3402
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3333612
专题	暨南大学
作者单位	1.[1]Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China 2.[2]Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Liu, Hong[1],Zeng, Fankui[2],Wang, Qinghuang[1],et al. The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)[J],2013,141([db:dc_citation_issue]):3402.
APA	Liu, Hong[1],Zeng, Fankui[2],Wang, Qinghuang[1],Ou, Shiyi[3],Tan, Lehe[1],&Gu, Fenglin[1].(2013).The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).,141([db:dc_citation_issue]),3402.
MLA	Liu, Hong[1],et al."The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)".141.[db:dc_citation_issue](2013):3402.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。