龙眼馅料发酵前后营养成分及挥发性风味物质的变化

中国食品添加剂 Pub Date : 2023-08-07 DOI:10.19804/j.issn1006-2513.2023.08.037

肖海辉 | 杨淑婷 | 苏艺 | 袁晚晴 | 黎国东 | 张诚 | 杜冰 | 潘振辉

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龙眼馅料发酵前后营养成分及挥发性风味物质的变化

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	葡萄糖标准品	>99.5%	￥14.00~￥21853.07
上海源叶	黄豆黄素	>99.5%	￥108.00~￥15595.00
上海源叶	大豆素	>99.5%	￥16.00~￥11020.00
上海源叶	染料木苷	>99.5%	￥82.90~￥11010.00
上海源叶	黄豆黄苷	>99.5%	￥136.00~￥11000.00
上海源叶	大豆苷	>99.5%	￥110.00~￥9035.32
上海源叶	染料木素	>99.5%	￥21.00~￥8193.00
上海源叶	γ - 氨基丁酸标准品	99%

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中国食品添加剂

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期刊介绍： China Food Additives (monthly) was founded in 1990, is approved by the Ministry of Science and Technology and the State Press and Publication Administration of the People's Republic of China, sponsored by the China Food Additives and Ingredients Association of the domestic and international public circulation of scientific and technological journals, food additives and ingredients industry is the only national scientific and technological journals. It is the only state-level scientific and technical journal in the food additives and ingredients industry. The journal is issued for scientific research, teaching, production units and scientific and technical personnel in the food industry at home and abroad. China Food Additives is now included in the ‘China Science and Technology Core Journals’ by China Institute of Science and Technology Information and ‘RCCSE China Core Academic Journals’ by China Science Evaluation and Research Centre (CSERC). It is also included in CNKI China Journal Full Text Database, China Academic Journals Comprehensive Evaluation Database Source Journals, Wanfang Data-Digital Journal Group, China Core Journals (Selection) Database, Chemical Abstracts of the United States (CA), Food Science and Technology Abstracts of the United Kingdom (FSTA), Copernicus Index (IC) Database of Poland, EBSCO Database of the United States, World Impact Index (WJCI) of Scientific and Technical Journals (WJCJ), and the World Journal of Science and Technology (WJCJ) Database of the United States. The inclusion of well-known domestic and international retrieval systems, such as the World Journal Clout Index (WJCI), the Classified Catalogue of High Quality Scientific and Technical Journals in the Field of Food Science and Engineering, and the Chinese Applied Core Journals (CACJ), signifies that we have stepped into the advanced ranks in the level of running journals.

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