![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Wang Q. Yu H. Li H. Ding F. He P. Fang Y.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.83, Iss.2, 2003-11, pp. : 311-317
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Wakabayashi H. Onodera K. Yamato S. Shimada K.
Nutrition, Vol. 19, Iss. 7, 2003-07 ,pp. :