Works by 赖海彬

淀粉-大分子复合物的制备方法、 相互作用和功能特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 285, doi. 10.7506/spkx1002-20240925-203

By:

• 赖海彬;
• 高静

Publication type:

Article