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玉米醇溶蛋白/果胶稳定的肉桂精油皮克林乳液制备工艺的优化.

Authors :
闫紫玮
郭瑞阳
王小雪
李莎莎
李庆业
吴贺君
Source :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Mar2023, Vol. 23 Issue 3, p260-270, 11p
Publication Year :
2023

Abstract

<i>Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 :
10097848
Volume :
23
Issue :
3
Database :
Complementary Index
Journal :
Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao
Publication Type :
Academic Journal
Accession number :
162922701
Full Text :
https://doi.org/10.16429/j.1009-7848.2023.03.027