Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder

Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder
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DOI:
10.1016/j.lwt.2022.114307
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发表时间:
2023
期刊:
LWT-Food Science and Technology
影响因子:
--
通讯作者:
Da-Wei Huang
Da-Wei Huang
中科院分区:
--
文献类型:
--
作者:
Zong-Qi Zhang;Si-Cong Chen;Qing-Lei Wang;Chun-Qin Liu;Jin-Hua Xiao;Da-Wei Huang

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