Back to Search
Start Over
广佛手超微粉的制备及其理化性质分析.
- Source :
- Modern Food Science & Technology; 2023, Vol. 39 Issue 11, p160-167, 8p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 :
- 16739078
- Volume :
- 39
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- Modern Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 174228375
- Full Text :
- https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1401