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不同萌芽程度苦荞全谷物粉营养品质分析与评价.
- Source :
- Science & Technology of Food Industry; Aug2024, Vol. 45 Issue 15, p116-125, 10p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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 :
- 10020306
- Volume :
- 45
- Issue :
- 15
- Database :
- Complementary Index
- Journal :
- Science & Technology of Food Industry
- Publication Type :
- Academic Journal
- Accession number :
- 178990621
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2023090139