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枸杞馅料的制作工艺及其主要营养成分分析.
- Source :
- Food Research & Development; 2022, Vol. 43 Issue 17, p71-77, 7p
- Publication Year :
- 2022
-
Abstract
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- Subjects :
- RAW materials
STATISTICAL correlation
CAROTENOIDS
GOURDS
HARDNESS
POLYPHENOLS
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10056521
- Volume :
- 43
- Issue :
- 17
- Database :
- Complementary Index
- Journal :
- Food Research & Development
- Publication Type :
- Academic Journal
- Accession number :
- 159148526
- Full Text :
- https://doi.org/10.12161/j.issn.1005-6521.2022.17.010