Investigation of binding of volatile...
Zhou, Qiaoxuan.

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  • Investigation of binding of volatile flavor compounds by soy proteins in low-moisture food systems by inverse gas chromatography (IGC).
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Investigation of binding of volatile flavor compounds by soy proteins in low-moisture food systems by inverse gas chromatography (IGC)./
    作者: Zhou, Qiaoxuan.
    面頁冊數: 123 p.
    附註: Source: Dissertation Abstracts International, Volume: 66-07, Section: B, page: 3486.
    Contained By: Dissertation Abstracts International66-07B.
    標題: Agriculture, Food Science and Technology. -
    電子資源: http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3182440
    ISBN: 9780542235511
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