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	The components and amylase activity of Massa Medicata Fermentata during the process of fermentation
	Xu, Ming-Shu; Fu, Qiang; Baxter, Alicia
刊名	TRENDS IN FOOD SCIENCE & TECHNOLOGY
	2019
卷号	91页码:653-661
关键词	Massa medicate fermentata MMF Ingredients Amylase activity PCR-SSCP analysis Clustering
DOI	10.1016/j.tifs.2019.07.027
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4551488
专题	山东大学
作者单位	1.Shandong Univ Weihai, Coll Marine Sci, Weihai 264209, Peoples R China. 2.Ludong Univ, Coll Agr, 186 Hongqizhong Rd, Yantai
推荐引用方式 GB/T 7714	Xu, Ming-Shu,Fu, Qiang,Baxter, Alicia. The components and amylase activity of Massa Medicata Fermentata during the process of fermentation[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2019,91:653-661.
APA	Xu, Ming-Shu,Fu, Qiang,&Baxter, Alicia.(2019).The components and amylase activity of Massa Medicata Fermentata during the process of fermentation.TRENDS IN FOOD SCIENCE & TECHNOLOGY,91,653-661.
MLA	Xu, Ming-Shu,et al."The components and amylase activity of Massa Medicata Fermentata during the process of fermentation".TRENDS IN FOOD SCIENCE & TECHNOLOGY 91(2019):653-661.

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