Quantitative Real-Time Detection of Flavors During Fermentation by FD-ESI-MS
碩士 === 朝陽科技大學 === 應用化學系碩士班 === 99 === Fermented dairy products are popular and nutritious foods due to the probiotics (lactic acid bacteria). The flavor produced during fermented milk products becomes an important topic for analytical chemists because the tastes that consumers care. Usually, ferment...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36929459974413818944 |