

Author: Wu Yajun Zhang Hailiang Han Jianxun wang Bin Wang Wei Ju Xingrong Chen Ying
Publisher: Springer Publishing Company
ISSN: 1438-2377
Source: European Food Research and Technology A, Vol.233, Iss.2, 2011-08, pp. : 313-324
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content




By García-González Diego Mannina Luisa D’Imperio Marco Segre Anna Aparicio Ramón
European Food Research and Technology A, Vol. 219, Iss. 5, 2004-10 ,pp. :




By Blery Evangelia Sfetsiou Eugenia
British Food Journal, Vol. 110, Iss. 11, 2008-10 ,pp. :


Current Nutrition & Food Science, Vol. 3, Iss. 2, 2007-05 ,pp. :