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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学研... [2]
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中国马铃薯 [2]
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刘刚 [2]
刘琳 [2]
姜红 [2]
徐健 [2]
曾凡逵 [2]
张小璐 [1]
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中文 [2]
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2022 [2]
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Source Publication:中国马铃薯
Creator:刘琳
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Creator:姜红
Creator:徐健
Date Issued:2022
Language:中文
Community:环境材料与生态化学研究发展中心
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烘烤马铃薯风味化合物的形成过程、种类及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 06, 页码: 551-558
Authors:
姜红
;
刘琳
;
徐健
;
张小璐
;
曾凡逵
;
刘刚
Adobe PDF(1318Kb)
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View/Download:25/0
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Submit date:2023/11/02
生马铃薯和蒸煮马铃薯的风味物质及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 05, 页码: 443-457
Authors:
刘琳
;
徐健
;
姜红
;
李小军
;
刘刚
;
曾凡逵
Adobe PDF(1479Kb)
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View/Download:21/0
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Submit date:2023/11/02