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标题: Effect of l-Ascorbic Acid and Superoxide Anion Radical on the Rheological Pro... [打印本页]

作者: lifei 时间: 2014-11-9 00:21
标题: Effect of l-Ascorbic Acid and Superoxide Anion Radical on the Rheological Pro...

题名	Effect of l-Ascorbic Acid and Superoxide Anion Radical on the Rheological Properties of Wheat Flour-Water Dough
链接	http://dx.doi.org/10.1094/CCHEM.1997.74.5.651

作者: gyrowheel 时间: 2014-11-9 00:21
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作者: gyrowheel 时间: 2014-11-9 00:41
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