Works by 邹金友

亲水胶体对石蒜淀粉糊特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 37, doi. 10.7506/spkx1002-6630-201804007

By:

• 张帆;
• 周守标;
• 李宁;
• 邹金友

Publication type:

Article