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Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of b
  • ISSN号：1226-7708
  • 期刊名称：Food Science and Biotechnology
  • 时间：2013.8
  • 页码：917-923
  • 相关项目：超分子主体功能化的磁性纳米复合物的制备及包合性能研究
作者： Yao, Yang|Dong, Chuan|Shuang, Shaomin|Ren, Guixing|
同期刊论文项目
超分子主体功能化的磁性纳米复合物的制备及包合性能研究
期刊论文 63 会议论文 26
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