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利用低场核磁共振技术研究调味山药片真空微波 干燥过程中水分的变化规律

Authors :
李定金
段振华
刘 艳
段秋霞
叶寿林
朱香澔
杨玉霞
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 5, p116-123, 8p
Publication Year :
2019

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 :
40
Issue :
5
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
135789474
Full Text :
https://doi.org/10.7506/spkx1002-6630-20171123-289