Works by 林玉钦

不同成熟度红毛丹果实果肉品质特性及抗氧化活性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 138, doi. 10.13982/j.mfst.1673-9078.2021.9.0026

By:

• 朱文靖;
• 张容鹄;
• 邓浩;
• 林玉钦;
• 冯建成

Publication type:

Article