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The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors:  Liu H(刘红);  Ceng FK(曾凡逵);  Wang QH(王庆煌);  Ou SY(欧仕益);  Tan LH(谭乐和);  Gu FL(谷风林);  Wang QH(王庆煌)
Adobe PDF(495Kb)  |  Favorite  |  View/Download：327/2  |  Submit date：2014/01/23
Cryogenic Grinding  Hammer Milling  Sensory Property  Flavour Quality  Storage