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不同亲水胶体对百合浊汁饮料稳定性的影响.

Authors :
朱俊坤
韩四海
刘建学
李佩艳
白周亚
岳崇慧
王萍
罗登林
李璇
Source :
Food & Fermentation Industries; 10/15/2024, Vol. 50 Issue 19, p236-243, 8p
Publication Year :
2024

Abstract

<i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 :
0253990X
Volume :
50
Issue :
19
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
180707893
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.037749