不同花生品种水煮加工适宜性评价方法与指标. (Chinese)

Autor: 赵赓九, 向飞, 徐绍文, 谭家壮, 汪娅梅, 王强

Publikováno v: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Aug2024, Vol. 24 Issue 8, p422-434, 13p