<rp id="kmjip"><input id="kmjip"><noframes id="kmjip"></noframes></input></rp>

<noscript id="kmjip"><tbody id="kmjip"></tbody></noscript><td id="kmjip"></td>

<rt id="kmjip"><del id="kmjip"></del></rt>

<center id="kmjip"></center>

參考文獻

所屬欄目：果蔬加工中酶的應用

Adams,J.B.1991.Review:EnzymeinactivationduringheatprocessingoffoodstuffsInternationalJournalofFoodScienceandTechnology26:1-20.Altunkaya,A.andV.Gokmen.2008.Effectofvariousinhibitorsonenzymaticbrowning,antioxidantactivityandtotalphenolcontentoffreshlettuce( ......（本文共 4393 字） [閱讀本文] >>

推薦內容

科普

<source id="niq4r"><optgroup id="niq4r"></optgroup></source>

<sub id="niq4r"></sub>