{"title":"β-环糊精和壳聚糖衍生物协同提高花色苷稳定性及其在食品中应用研究","authors":"刘然然","doi":"10.26919/d.cnki.gannu.2023.000878","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14976,"journal":{"name":"安徽农业大学学报","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"安徽农业大学学报","FirstCategoryId":"1092","ListUrlMain":"https://doi.org/10.26919/d.cnki.gannu.2023.000878","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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