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加工方式对小米多酚含量影响研究进展.

Authors :
王雅楠
白云飞
刘昕桐
霍宁宁
时若寒
韩雪
Source :
Food Research & Development; 2023, Vol. 44 Issue 14, p219-224, 6p
Publication Year :
2023

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 :
44
Issue :
14
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
170019473
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2023.14.033