Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

  • Jiong Zheng, Fusheng Zhang, Chunhong Zhou, Guangjing Chen, Mao Lin, Jianquan Kan
  • International Journal of Food Science & Technology, May 2013, Wiley
  • DOI: 10.1111/ijfs.12160

The authors haven't yet claimed this publication.

Read Publication

http://dx.doi.org/10.1111/ijfs.12160

In partnership with:

Link to Wiley showcase