| 标题 |
Serum uric acid concentration due to Gnetum gnemon chip supplementation and quality changes analyses based on its chemical constituents in post-frying process |
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| DOI | |
| 其它 |
期刊:Journal of Food Processing and Preservation 作者:Azis Saifudin; Halida Suryadini; Tanti A. Sujono; Andi Suhendi; Ken Tanaka; Yasuhiro Tezuka 出版日期:2018 |
| 求助人 | |
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(2025-6-4)