儿茶素对面包贮藏期内氧化性质和感官品质的影响 / Effects of Catechin Concentration on Oxidative Property and Sensory Quality of Bread During Storage
- Resource Type
- Academic Journal
- Source
- 包装工程 / Packaging Engineering. 44(13):120-131
- Subject
面包 儿茶素 贮藏品质 抗氧化能力 bread catechin storage quality antioxidant capacity - Language
- Chinese
- ISSN
- 1001-3563