Works by 曹家蕊

pH 值对热处理后菠菜和油菜类囊体膜 稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20181107-087

By:

• 曹家蕊;
• 王 冰;
• 李方巍;
• 张 燕

Publication type:

Article