Works by 郑淇丹

不同结晶态脂肪比例对乳液奶油感感知的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 7, doi. 10.7506/spkx1002-6630-20210625-298

By:

• 郑淇丹;
• 樊 迪;
• 沈清武;
• 周 辉;
• 刘成国;
• 罗 洁

Publication type:

Article