{"title":"凤丹牡丹花的抗氧化功能及其在焙烤食品中的应用","authors":"丁娅娜","doi":"10.27115/d.cnki.glygc.2023.000570","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":69255,"journal":{"name":"河南科技大学学报(农学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"河南科技大学学报(农学版)","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.27115/d.cnki.glygc.2023.000570","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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