| 标题 |
Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Engineering Reviews 作者:Fanghui Fan; Yrjö H. Roos 出版日期:2017-07-18 |
| 求助人 | |
| 下载 |
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(2025-6-4)