10.3964/j.issn.1000-0593(2011)07-1786-04
FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening
during、Secondary Structure、Analysis
31
O657.3(分析化学)
This project was financially supported by Beijing Municipal Commission of Education Co-Constructed Program and Chinese Universities Scientific Fund 2009-4-25
2011-10-18(万方平台首次上网日期,不代表论文的发表时间)
共4页
1786-1789