1. 脉冲电场协同酶解提高多孔淀粉制备效率及吸油率.
- Author
-
余雅倩, 李松南, 孙纯锐, Wei Shan Lim, 贾祥泽, 曾新安, 张斌, and 黄强
- Abstract
Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF