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Antioxidant ActivityCompletely Randomized DesignLactic Acid BacteriaPhysicochemical PropertiesMoisture ContentResponse Surface MethodologyLactobacillus PlantarumOrganoleptic Testthe Moisture ContentRed Palm OilPhenolic ContentWater ContentCassava FlourPhysical and Chemical PropertiesEdible FilmPeroxide ValueSago StarchShelf LifeIrrigation SystemPalm Oil
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