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高膳食纤维油橄榄果渣糊酶解工艺优化.

Authors :
刘青林
陈茜
姜虹宇
王国庆
梅灵霞
古小露
Source :
Food Research & Development; 8/20/2024, Vol. 45 Issue 16, p130-136, 7p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development 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 :
10056521
Volume :
45
Issue :
16
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
179247359
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2024.16.017