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Food ProductsRaw MaterialsBiologically Active SubstancesMass FractionNutritional ValueBiochemical Compositionthe Shelf LifeFood IndustryConfectionery ProductsWheat FlourVegetable Raw MaterialsAntioxidant ActivityPhysicochemical IndicatorsIce CreamShelf LifeFunctional PropertiesEssential Amino AcidsFinished ProductsMicrobial OriginFunctional Food
vol.8 (2025)
vol.7 (2024)
vol.6 (2023)
vol.5 (2022)
vol.4 (2021)
vol.3 (2020)
vol.2 (2019)