Aromatic plant materials in Chinese foods and beverages
作者:
Rui‐Kun Wu,
期刊:
Food Reviews International
(Taylor Available online 1991)
卷期:
Volume 7,
issue 4
页码: 417-443
ISSN:8755-9129
年代: 1991
DOI:10.1080/87559129109540921
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The use of aromatic plant materials in foods and beverages is an old tradition in China. Related information is scattered and special publications are scarce. In this paper, an attempt is made to collect and correlate such scattered information. Information on a large number of traditional aromatic plant materials still used today is compiled in a table. Representative materials of frequent use have been selected and briefly reviewed.
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