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亲水胶体对海绵蛋糕中晚期糖基化终末 产物的抑制作用.

Authors :
王申宛
郑晓燕
艾斌凌
郑丽丽
杨 旸
校 导
张海德
盛占武
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 20, p34-43, 10p
Publication Year :
2022

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 :
43
Issue :
20
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
159915554
Full Text :
https://doi.org/10.7506/spkx1002-6630-20210812-157