Howard, L.R. and Braswell, D.D. (1996) Chemical Composition and Color of Strained Carrots as Affected by Processing. Journal of Food Science, 61, 327-330.

相关文章:
在线客服:
对外合作:
联系方式:400-6379-560
投诉建议:feedback@hanspub.org
客服号

人工客服,优惠资讯,稿件咨询
公众号

科技前沿与学术知识分享