Flavor Release from Composite Dairy Gels: A Comparison between Model Predictions and Time-Intensity Experimental Studies
類似資料:
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
SPIE-The International Society for Optical Engineering |
Society of Plastics Engineers, Inc. (SPE) |
American Chemical Society |