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Importance of Food Physics, to Fulfill the Expectations of Modern Food Technologies(Andras S. Szabo[1] Peter Laszlo[2] Pal Tolnay[3])
Viability of Lactobacillus acidophilus La-5 in the Presence of Williopsis saturnus vat. suaveolens(Sabrina Neves Casarotti Aline Teodoro de Paula Marilia Goncalves Cattelan Catharina Calochi Pires de Carvalho Ana Lucia Barretto Penna)
Effect of Mucuna Defatted Bran Extracted with Supercritical CO2 on Soybean Seed Germination(Vitor Augusto dos Santos Garcia[1] Osvaldo Ferrarese-Filho[2] Vladimir Ferreira Cabral[3] Ed Hoffmann Madureira[4] Camila da Silva[5] Lucio Cardozo-Filho[3])
Identification and Physiological Properties of Bifidobacterium Strains Isolated from Different Origin(Fatima Mahmoudi Hadadji Miloud Guessas Bettache Kihal Mebrouk)
Effect of Steaming, Steam-Drying and Frying on the Provitamins A and Ascorbic Acid Contents of Squash ( Cucurbita Spp.)(Demasse Mawamba Adelaide[1] Gouado Inocent[1] Florian J. Schweigert[2] Leng Marlyse[1] Tchouanguep Mbiapo Felicite[3])
《食品科学与工程:英文版(2159-5828)》封面

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