Effect of dynamic high pressure microfluidization on the crystal structure of dietary fiber

被引：0
|
作者：
Wan, Jie [1 ]
Liu, Cheng-Mei [1 ,2 ]
Li, Ti [1 ,2 ]
Liu, Wei [1 ,2 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
[2] Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China
来源：
Gaoya Wuli Xuebao/Chinese Journal of High Pressure Physics | 2012年 / 26卷 / 06期
关键词：
Compendex;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Specific surface area
引用
收藏
页码：639 / 644
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