{"title":"改性短直链淀粉对不同构型风味物质包合表征及稳定性研究","authors":"曾小兰","doi":"10.27801/d.cnki.gshyy.2019.000248","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":516503,"journal":{"name":"应用技术学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"应用技术学报","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.27801/d.cnki.gshyy.2019.000248","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0