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叶方富组Lwt-Food Science And Technology发文Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life
时间：2025-04-02 11:02:00 来源：瓯江实验室 浏览量：56


叶芳富LFS1.jpg

原文链接：https://www.sciencedirect.com/science/article/pii/S0023643825002026#:~:text=In%20this%20study%2C%20ternary%20complex%20microparticles%20consisting%20of,%28V%2FC%2FD%29%20were%20prepared%20and%20applied%20in%20bread%20manufacturing


原文地址：http://oujiangcs.bj-blc.com/keyanjinzhan/872.html

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