上海交大研究生院主页平台管理系统 Wu Shimin--Home-- Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

Language : 中文

吴时敏

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Journal:RSC Advances

Translation or Not:no

Date of Publication:2018-02-01

Indexed by:期刊论文

Date of Publication:2018-02-01

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