| 标题 |
Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup |
| 网址 | |
| DOI | |
| 其它 |
期刊:Plant Foods for Human Nutrition 作者:Andrea E. Di Marco; VY Ixtaina 出版日期:2026-06-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)