复合烘焙果酱的配方优化与抗氧化活性研究 / Study on Formula Optimization and Antioxidant Activity of Compound Baked Jam
- Resource Type
- Academic Journal
- Source
- 中国调味品 / China Condiment. 48(9):38-44
- Subject
苹果 玫瑰花 烘焙果酱 黏附性 耐高温性 抗氧化活性 apple rose baked jam adhesion high temperature resistance antioxidant activity - Language
- Chinese
- ISSN
- 1000-9973