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黑果腺肋花楸花生粕乳饮料复配稳定剂 制备工艺优化.

Authors :
龙雯洁
石太渊
于淼
单晓丽
王珍
宋文娜
吕美琳
陈洪杰
吕长鑫
Source :
Food Research & Development; Sep2024, Vol. 45 Issue 18, p152-159, 8p
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 :
18
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
179799197
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2024.18.020