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乳化交联法和蒸发溶剂法制备 柠檬精油微球的比较.

Authors :
常香玉
李慧卿
曹叶霞
张馨蕊
Source :
Food & Machinery; 2021, Issue 9, p57-65, 9p
Publication Year :
2021

Abstract

<i>Copyright of Food & Machinery is the property of Food & Machinery 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 :
10035788
Issue :
9
Database :
Complementary Index
Journal :
Food & Machinery
Publication Type :
Academic Journal
Accession number :
152779275
Full Text :
https://doi.org/10.13652/j.issn.1003-5788.2021.09.009