Works by 宋子烨

橄榄油与椰子油混油基对类蛋黄酱乳液流变 及冻融稳定性的影响.

Published in:

China Oils & Fats, 2020, n. 11, p. 52, doi. 10.12166/j.zgyz.1003-7969/2020.11.011

By:

• 宋子烨;
• 蒋将;
• 刘元法

Publication type:

Article