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	Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb
	Li, Yanli; Ding, Shenghua; Gao, Wei; Xie, Qiutao; Li, Gaoyang
刊名	Food Science
	2018
卷号	Vol.39 No.17页码:53-60
ISSN号	1002-6630
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5469034
专题	湖南大学
作者单位	1.) Longping Branch, Graduate School of Hunan University, Changsha 2.410081, China 3.Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 4.410125, China 5.Yueyang Supervision Testing Institute for Food Quality Safety, Yueyang 6.414000, China
推荐引用方式 GB/T 7714	Li, Yanli,Ding, Shenghua,Gao, Wei,et al. Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb[J]. Food Science,2018,Vol.39 No.17:53-60.
APA	Li, Yanli,Ding, Shenghua,Gao, Wei,Xie, Qiutao,&Li, Gaoyang.(2018).Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb.Food Science,Vol.39 No.17,53-60.
MLA	Li, Yanli,et al."Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb".Food Science Vol.39 No.17(2018):53-60.

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