Back to Search Start Over

不同淀粉基气凝胶的制备及其结构表征.

Authors :
吴泽楠
孔月
张艺欣
李妍慧
康子孟
吕文彪
谢凤英
吴瑕
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 12, p60-66, 7p
Publication Year :
2023

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 :
44
Issue :
12
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
164693873
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221103-028