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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学研... [1]
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Indexed By:SCI
Source Publication:Food Chemistry
Creator:刘红
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Creator:王庆煌
Creator:谷风林
Date Issued:2013
Funding Organization:The National Key Technology R&D Program of China (2012BAD36B03)
Funding Project:材料与农业工程组
Community:环境材料与生态化学研究发展中心
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The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors:
Liu H(刘红)
;
Ceng FK(曾凡逵)
;
Wang QH(王庆煌)
;
Ou SY(欧仕益)
;
Tan LH(谭乐和)
;
Gu FL(谷风林)
;
Wang QH(王庆煌)
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Submit date:2014/01/23
Cryogenic Grinding
Hammer Milling
Sensory Property
Flavour Quality
Storage