GIG OpenIR  > 中科院广州地化所(2009-)  > 期刊论文
Cheng, Hefa
Volatile Flavor Compounds in Yogurt: A Review
Source PublicationCritical Reviews in Food Science and Nutrition
ISSN1040-8398
2010
Volume50Issue:10Pages:938-950
Indexed Bysci
Language英语
WOS IDWOS:000284611800004
Citation statistics
Cited Times:121[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.gig.ac.cn/handle/344008/15261
Collection中科院广州地化所(2009-)_期刊论文
Recommended Citation
GB/T 7714
Cheng, Hefa. Volatile Flavor Compounds in Yogurt: A Review[J]. Critical Reviews in Food Science and Nutrition,2010,50(10):938-950.
APA Cheng, Hefa.(2010).Volatile Flavor Compounds in Yogurt: A Review.Critical Reviews in Food Science and Nutrition,50(10),938-950.
MLA Cheng, Hefa."Volatile Flavor Compounds in Yogurt: A Review".Critical Reviews in Food Science and Nutrition 50.10(2010):938-950.
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2010021.pdf(387KB) 暂不开放--Application Full Text
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