Works by 李凯峰

3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190919-247

By:

• 李凯峰;
• 周远平;
• 王 琼;
• 郭华春

Publication type:

Article