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玛咖活性成分及其淀粉研究进展.

Authors :
李 雪
索柯柯
张小苗
伊娟娟
朱家庆
张黎明
康巧珍
郝利民
鲁吉珂
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 19, p253-262, 10p
Publication Year :
2020

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 :
41
Issue :
19
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
146879091
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200429-382