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Food Science and TechnologyResponse Surface MethodologySensory EvaluationAntioxidant ActivityControl Samplethe Shelf LifeResponse Surface MethodAntimicrobial PropertiesPhysicochemical PropertiesRheological PropertiesShelf LifeTextural PropertiesWhey Protein ConcentrateFlow Behavior IndexFruits and VegetablesLactobacillus AcidophilusDPPH Free Radical Scavenging ActivityEssential OilSeed GumColor Parameters
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