Fundmentals and consequences of food ingredient architecture and water-solid interactions

被引：0
|
作者：
Mauer, Lisa [1 ]
机构：
[1] Purdue Univ, Food Sci, W Lafayette, IN 47907 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 255卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
102
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页数：2
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