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改性方式及马来酸酐添加量对淀粉/聚羟基 脂肪酸酯复合膜性能的影响.

Authors :
孙圣麟
刘鹏飞
秦 洋
王文涛
侯汉学
董海洲
Source :
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 7, p221-229, 9p
Publication Year :
2018

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
39
Issue :
7
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
129380573
Full Text :
https://doi.org/10.7506/spkx1002-6630-201807033