{"title":"浮小麦炒制前后化学差异比较研究","authors":"胡晓丹 | 宫会丽 | 马善鹏 | 吴爱英 | 吕志华 | 刘红兵","doi":"10.14066/j.cnki.cn21-1349/r.2022.0291","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16997,"journal":{"name":"沈阳药科大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"沈阳药科大学学报","FirstCategoryId":"1089","ListUrlMain":"https://doi.org/10.14066/j.cnki.cn21-1349/r.2022.0291","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0