Works by 战 倩

膳食纤维的黏度特性及其生理功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 224, doi. 10.7506/spkx1002-6630-20181202-020

By:

• 蔡松铃;
• 刘 琳;
• 战 倩;
• 张 宇;
• 温雅迪;
• 刘 逸;
• 许泽坤;
• 隋中泉

Publication type:

Article