作者: Shi, Yi-zhen; Liu, Yi-chen; Zheng, Yu-fei; Chen, Yi-fan;Si, Juan-juan ;Chen, Min-li ;Shou, Qi-yang ;Zheng, Huo-qing ; Hu, Fu-liang(胡福良)*
来源出版物:JOURNAL OF FOOD SCIENCE 卷: 84 期: 2 页: 358-369 出版年: FEB 2019 DOI: 10.1111/1750-3841.14435 文献类型:Article
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