Works by 耿浩源

苜蓿冰结构蛋白对速冻饺子皮质地的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 86, doi. 10.7506/spkx1002-6630-201820013

By:

• 曲敏;
• 耿浩源;
• 孙玥;
• 田野;
• 杨丽媛;
• 陈凤莲

Publication type:

Article