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石斛奶片的研制及其抗氧化特性研究.

Authors :
李秀花
孔维凤
蒋依婷
琚飞龙
徐艺昕
梁进
孙玥
李雪玲
Source :
Food Research & Development; 2021, Vol. 42 Issue 19, p134-141, 8p
Publication Year :
2021

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 :
42
Issue :
19
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
153446157
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2021.19.019