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期刊名称

food chemistry(1)

关键词

cryogenic grinding(1)
flavour quality(1)
hammer milling(1)
sensory property(1)
storage(1)

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作者

Liu, Hong AND Wang, Qinghuang AND Tan, Lehe AND Gu, Fenglin AND Zeng, Fankui AND Ou, Shiyi(0)

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chinese acad sci, lanzhou inst chem phys, res & dev ctr ecomat & ecochem, lanzhou 730000, peoples r china(1)
chinese acad trop agr sci, spice & beverage res inst, wanning 571533, peoples r china(1)
jinan univ, dept food sci & engn, guangzhou 510632, guangdong, peoples r china(1)

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资源类型: 外文期刊

作者:Liu, Hong(精确检索)

作者:Wang, Qinghuang(精确检索)

作者:Tan, Lehe(精确检索)

作者:Gu, Fenglin(精确检索)

作者:Zeng, Fankui(精确检索)

作者:Ou, Shiyi(精确检索)

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1The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

作者： Liu, Hong; Wang, Qinghuang; Tan, Lehe; Gu, Fenglin; Zeng, Fankui; Ou, Shiyi; SCI

机构： Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China; Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China; Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Cryogenic grinding Hammer milling Sensory property Flavour quality Storage