食品中的活性成分：生物化学与加工方面
Active Ingredients from Foods: Biochemical and Processing Aspects.
作者信息
Montserrat-de la Paz Sergio
机构信息
Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41012 Seville, Spain.
出版信息
Foods. 2021 May 29;10(6):1240. doi: 10.3390/foods10061240.
PMID:34072422
Abstract
The global food and food technology market is in rapid growth [...].
摘要
全球食品及食品技术市场正在迅速增长[...]。
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