{"title":"半乳糖低聚糖(GOS)添加胶的研制:感官、表征和货架质量","authors":"Kankona Dey, M. Sheth","doi":"10.1186/s43014-022-00117-w","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"5 1","pages":"1-12"},"PeriodicalIF":4.0000,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality\",\"authors\":\"Kankona Dey, M. Sheth\",\"doi\":\"10.1186/s43014-022-00117-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12395,\"journal\":{\"name\":\"Food Production, Processing and Nutrition\",\"volume\":\"5 1\",\"pages\":\"1-12\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2023-01-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Production, Processing and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s43014-022-00117-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Production, Processing and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s43014-022-00117-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1