Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1935-5149
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring ; volume:15 ; number:4 ; day:23 ; month:2 ; year:2022 ; pages:785-794 ; date:4.2022
Food and bioprocess technology ; 15, Heft 4 (23.2.2022), 785-794, 4.2022
- Urheber
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Xin, Xing
Essien, Sinemobong
Dell, Kiri
Woo, Meng Wai
Baroutian, Saeid
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s11947-022-02779-3
- URN
-
urn:nbn:de:101:1-2022062520320458548343
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:29 MESZ
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Beteiligte
- Xin, Xing
- Essien, Sinemobong
- Dell, Kiri
- Woo, Meng Wai
- Baroutian, Saeid
- SpringerLink (Online service)
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