OXIDATION OF ASCORBIC ACID AND ITS IMPROVER EFFECT IN BREAD DOUGHS

被引：28

作者：

MEREDITH, P

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740160811

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：474 / &

共 22 条

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