Works by 游欢

基于主成分分析对3D-全麦粉与普通全麦粉 品质的比较研究.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 23, doi. 10.12161/j.issn.1005-6521.2022.09.004

By:

• 唐春红;
• 游欢;
• 赵久毅;
• 赵敏吉;
• 常海军;
• 吴丽

Publication type:

Article