Works by 谭家壮

不同花生品种水煮加工适宜性评价方法与指标.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 422, doi. 10.16429/j.1009-7848.2024.08.038

By:

• 赵赓九;
• 向飞;
• 徐绍文;
• 谭家壮;
• 汪娅梅;
• 王强

Publication type:

Article