Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property (vol 52, 102490, 2023)

被引：1

作者：

Rao, Huishan ^{[1
,2
]}

Lin, Lianzhu ^{[1
,2
,3
]}

Zhao, Mouming ^{[1
,2
,3
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China

[2] South China Univ Technol, Guangdong Food Green Proc & Nutr Regulat Technol R, Guangzhou 510641, Peoples R China

[3] Chem Engn Guangdong Lab, Chaozhou Branch Chem, Chaozhou 521000, Peoples R China

来源：

关键词：

D O I：

10.1016/j.fbio.2023.102815

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页数：1