Works by 袁义明

传统红糖与精制赤砂糖理化性质比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 125, doi. 10.7506/spkx1002-6630-201807019

By:

• 徐灵均;
• 袁义明;
• 冯爱国;
• 邓 健;
• 胡晓苹

Publication type:

Article