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枇杷花多酚纳米颗粒的制备工艺及其特性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 5, p. 211, doi. 10.16429/j.1009-7848.2022.05.023
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不同肉色甘薯的营养成分与生物活性.
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- Acta Agriculturae Zhejiangensis, 2021, v. 33, n. 2, p. 183, doi. 10.3969/j.issn.1004-1524.2021.02.01
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- Article