{"title":"脂肪酶诱导的脂质氧化对藜麦粉品质劣变的影响机制研究","authors":"把亚波","doi":"10.27917/d.cnki.gcxdy.2024.000486","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":61005,"journal":{"name":"成都大学学报(社会科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"成都大学学报(社会科学版)","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.27917/d.cnki.gcxdy.2024.000486","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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