食品加工与贮藏过程中风味成分及感官特性的最新研究特刊
Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage.
作者信息
Gantner Magdalena, Kostyra Eliza
机构信息
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland.
出版信息
Foods. 2023 Oct 13;12(20):3761. doi: 10.3390/foods12203761.
Abstract
Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...].
摘要
由于其化学成分和物理化学性质，大多数食品易发生生物化学、微生物、物理和化学变质[……]。
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