| 标题 |
Effect of Enzyme Type, Mode of Enzyme Action and Temperature on the Obtention of Low Phenylalanine Hydrolysates from Wheat Flour |
| 网址 | |
| DOI | |
| 其它 |
期刊:American Journal of Food Technology 作者:R.L. Carreira; C.S. Ramos; L.A. Mundim; M.R. Silva; V.D.M. Silva; M.P.C. Silvestre 出版日期:2009-10-19 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)