Works by 惠倩汝

乳酸钙处理对发芽大豆植酸降解和主要营养物质含量的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 226, doi. 10.7506/spkx1002-6630-201812035

By:

• 惠倩汝;
• 王 冕;
• 周 婷;
• 王 沛;
• 顾振新;
• 杨润强

Publication type:

Article