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大豆酱油渣及低温豆粕中可溶性 膳食纤维对油脂体稳定性 及消化特性的影响

Authors :
宋军成
张莉莉
刘琪
邹彩凤
冯时
刘峰
宋立里
李向阳
Source :
Science & Technology of Cereals, Oils & Foods; 2024, Vol. 32 Issue 3, p117-124, 8p
Publication Year :
2024

Abstract

<i>Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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 :
10077561
Volume :
32
Issue :
3
Database :
Complementary Index
Journal :
Science & Technology of Cereals, Oils & Foods
Publication Type :
Academic Journal
Accession number :
177809547
Full Text :
https://doi.org/10.16210/j.cnki.1007-7561.2024.03.012