李海腾
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所属单位:食品与生物工程学院
ISSN号:01418130
是否译文:否
上一条:Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities
下一条:Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility