Citation: | WANG Qinfei, YU Houmei, WU Ruona, et al. Analysis of the Composition of Fatty Acids and the Effect of Storage Time on the Fatty Fcids in Edible Cassava Flour[J]. Science and Technology of Food Industry, 2023, 44(23): 229−237. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040068. |
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杨丽娟,王伟伟,许勇泉,江和源. 外源酶在红茶加工中的应用研究进展. 食品工业科技. 2024(07): 344-351 .
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