Works by 权娣红

酿酒葡萄皮水溶性膳食纤维的化学组成和 乳化稳定性.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 93, doi. 10.13982/j.mfst.1673-9078.2021.9.0861

By:

• 权娣红;
• 杨华峰;
• 邹积赟;
• 刘小花;
• 王玉涛;
• 于淑娟

Publication type:

Article