Current Protocols in Food Analytical Chemistry || Key Concepts of Interfacial Properties in Food Chemistry
- 作者Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise; Sporns, Peter
- 文件大小266.44KB
- 发表时间2001
- DOI10.1002/0471142913.fad0305s05
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