- 充值
- 会员
- 职称材料
文献信息
Food Science and TechnologyFood TechnologyAntioxidant ActivityFocus Group DiscussionAgricultural EngineeringPhenolic Contentthe Shelf LifeResistant Starch ContentWater Vapor Transmission RateSensory Evaluation MethodSalmonella TyphimuriumResistant StarchGreen BeansEdible FilmFood Safety CultureHigh ProteinSensory MappingMung Bean FlourACE Inhibitory ActivityDragon Fruit Peel
研究报告(共:0 篇 )