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基于主成分分析对3D-全麦粉与普通全麦粉 品质的比较研究.

Authors :
唐春红
游欢
赵久毅
赵敏吉
常海军
吴丽
Source :
Food Research & Development; 2022, Vol. 43 Issue 9, p23-31, 9p
Publication Year :
2022

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 :
43
Issue :
9
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
156921449
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2022.09.004