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不同工艺条件对沿河沙子空心李果脯品质的 影响.

Authors :
张绍阳
李洪艳
李刚凤
吴仕敏
吴姝
田亚容
Source :
Food Research & Development; dec2019, Vol. 40 Issue 23, p127-132, 6p
Publication Year :
2019

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
40
Issue :
23
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
140963825
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2019.23.022