橄榄油基二酰甘油油酸酯基油凝胶的 物理性质及其在饼干中的应用.
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- China Oils & Fats, 2023, v. 48, n. 12, p. 134, doi. 10.19902/j.cnki.zgyz.1003-7969.220695
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Works by 桑祯玉
Results: 2
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不同壁材组合对三丁酸甘油酯微胶囊性质的影响.
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- China Oils & Fats, 2023, v. 48, n. 11, p. 112, doi. 10.19902/j.cnki.zgyz.1003-7969.220491
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- Article